Kale, Beet, and Carrot Salad

 
4 cups kale, stripped from stems, washed well, and leaves thinly sliced
1 1/2 cups beets, peeled, and julienned
1 1/2 cups carrots, julienned
1 cup mung bean sprouts, rinsed, and drained well
1/3 cup green onion, thinly sliced
2 T. sesame seeds
2 T. hulled hemp seeds
1 recipe Sesame-Flax Dressing
 

In a large bowl, place the kale, beets, carrots, mung bean sprouts, and green onion, and toss gently to combine. Sprinkle the sesame and hemp seeds over the vegetables. Drizzle the Sesame-Flax Dressing over individual servings, as desired.

Serves 3-4

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett