Hail to the Kale Salad

  This is my go-to salad recipe!  It’s my all-time favourite. Thank you Organic Garage!!


  • One bunch organic kale, washed and chopped 
  • 4 Carrots peeled and grated
  • 1/2 head of purple cabbage, washed and chopped
  • 1/2 cup raw sunflower seeds
  • 1/2 cup pepitas (shelled, raw pumpkin seeds)
  • Splash Tamari (or use Bragg’s below if you don’t have Tamari- Tamari has a stronger flavour)
  • 1/2 cup flax oil
  • 1/3 cup Bragg’s Soy
  • 5 tbsp balsamic vinegar
  • 1 tsp dried oregano 


  1. Combine first three ingredients in a large salad bowl.
  2. In a cast iron skillet roast pepitas and sunflower seeds over medium heat until toasty brown and fragrant  – no oil needed – watch carefully, they go quick!  
  3. Remove seeds from heat source and immediately add a splash of Tamari (or Bragg’s) and stir – let cool
  4. Prepare dressing by mixing remaining ingredients (oil, Bragg’s, vinegar and oregano)
  5. Toss all ingredients together
  6. Enjoy!

This salad tastes even better the next day!  Similar to a coleslaw it holds up well for a few days in the fridge and can be prepared ahead of time.  I love to bring this to parties or pot lucks.  It always impresses!  

In good health,

Melissa Scheichl

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