Kale, Beet and Seaweed Salad (Gluten Free)
Servings
8 Servings
Ingredients
- 1 bunch kale tough stems removed, leaves cut into very thin ribbons
- 1 large beet red or golden, grated very fine (food processor fine shredding blade)
- 6 scallions sliced very thin
- 1/4 cup hijiki or other seaweed: wakame, arame, etc. or other seaweed (health food stores), soaked in hot water to cover
- 51/2 cup sesame or other seeds chia, flax, hemp, etc., toasted
- 1 cup Chinese green tea dressing
Instructions
- Place all salad ingredients in a mixing bowl. Pour the dressing over the salad and toss. Store refrigerated in glass jars.
- Variations
- Substitute other greens for the kale - mustard, collard, turnip, spinach, even nappa cabbage.
- Substitute rutabaga (yellow wax turnip), daikon, carrots, or zucchini for the beet.
- Throw in diced avocado.
- Throw in some sprouts.
- Throw in some chopped toasted cashews or peanuts.
- Use any other kind of seaweed - nor, kelp, wakame, areame, etc.
- Throw in some cooked lentils, brown rice, thawed frozen corn kernels or any grain you have on hand and turn it into a complete main course.