Kale & Carrot Salad

I am known within my circle of friends for this fresh, easy salad which always surprises people because it is not cooked—and they actually like it!

Ingredients

• 1 bunch of kale
• 2 large carrots
• ½ red onion
• ¼ cup extra virgin olive oil
• ¼ cup Bragg’s Amino Acids (or more to taste)

Instructions

1. Wash kale well.
2. Fold kale in half and cut off the large center rib.
3. Then cut into thin stripes (chiffonade) with sharp knife. Throw into large bowl.
4. Shred carrots directly into bowl with kale.
5. Thinly slice red onion and add to bowl.
6. Pour olive oil and Bragg’s amino acids. Toss well. Allow to sit for 2 hours in refrigerator.
7. The olive oil and Bragg’s amino acids tenderize the kale, without using heat, which preserves its nutrients.