Nicole Spear, MS, CNS
Rainbow Kale Salad
Updated: Aug 29, 2018
Makes 6 servings
5 stems fresh kale, chopped (approx 8 cups)
3 carrots, shredded
1/4 head purple cabbage, shredded
2 green apples, shredded
1" fresh ginger
4 tablespoons raw apple cider vinegar
4 tablespoons hemp seed oil (or oil of choice)
1 tablespoon coconut nectar
Combine kale, carrots, cabbage and apple in a large bowl.
Blend or whisk the remaining ingredients to make the dressing.
Pour dressing over the salad and toss.