Lena Novak - Lena's Vegan Living
Finely sliced Kale with Red Cabbage mixed with Walnuts & Pomegranate
Sharp knife, Cabbage Shredder
Himalayan pink slat to t0 taste
Apple Cider Vinegar
or Lemon Juice or good quality Balsamic Vinegar
or Olive oil
minced dehydrated garlic
or freeze dried or garlic powder
Mix all in a bottle or jar with lid. Shake well before applying.
Wash the kale leaves thoroughly and cut the middle stems as shown on the photo.
Finely slice each leaf and place into a large bowl.
If you have a whole cabbage, cut the bottom off, remove some of the top leaves and wash thoroughly.
Cut into half and cut the one half I to half again, so you get the quarter of cabbage.
You may slice it finely as possible with knife, or you can use slicer as shown on the photo.
When ready, mix with the kale in the bowl.
Slice an onion and mix with rest of the ingredients in the bowl.
Shake the bottle with dressing and add as much as needed.
Mix well and adjust the taste.
Top with pomegranate and walnuts before serving.
This salad can be in a refrigerator up to 3 days, as long as it’s stored in a sealed container.
antioxidants, Gluten Free, healthy, plant based protein, protein, raw, raw vegan, refined sugar free, Vegan, walnuts