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


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The Vegan Chef
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