• 6 cups stemmed and matchbook thin sliced kale, packed
  • 1 cup thinly sliced red cabbage
  • 1 carrot, grated or julienned
  • 1/2 red bell pepper, thinly sliced
  • 2 tablespoons chopped fresh parsley or cilantro
  • 2 tablespoons chopped fresh mint (optional)
  • 7/8 cup Orange-Ginger Dressing
  • 1/4 cup raw sunflower, sesame or chia seeds, or sliced almonds (optional)

Inspired by The Kick Diabetes Cookbook
Makes 3-4 servings

Put the kale, cabbage, carrot, bell pepper, parsley, and optional mint in a large bowl and toss to combine.  Add the dressing and toss until evenly distributed.  Let marinate for at least 20 minutes.  Sprinkle with optional seeds just before serving, or scatter them on top.

Orange-Ginger Dressing

Tastes great with kale, arugula or spinach salad

Makes 7/8 cup

1 large orange, peeled and seeded
1 1/2 tablespoons tahini
2 pitted soft dates
1-2 teaspoons peeled and grated fresh ginger
2 teaspoons light miso
1 tablespoon apple cider vinegar
2 teaspoons tamari
Pinch cayenne or ground black pepper

Put the orange, tahini, dates, ginger, and miso in blender and process until well combined. Add the vinegar, tamari, and cayenne and process until smooth. May double and store for other salads.