Sweet Kale Salad

Post-Run Fuel

Nov 22

Ingredients:

1 bundle kale, well chopped
12 oz bag broccoli slaw
12 oz bag coleslaw mix (finely chopped cabbage)
1 head radicchio, chopped
¾-1 cup sweetened, dried cranberry
1 apple, optional*
~½ cup pumpkin seeds, any kind; I use sprouted and salted
Optional: 1-2 handfuls of baby kale, chopped
Optional: ~5 raw Brussels sprouts, finely chopped
Optional: Fermented or pickled cabbage*, highly recommended!
Poppyseed dressing
- Store bought option: Briannas Organic brand is good
- Homemade option: See link below
Protein: If you will not be having a protein source on the side, add toasted tofu cubes (see below)
On the side: make sure you have a complex carb on the side, I like this salad with a hearty toast (with or without melted cheese on the top)

Other optional toppings:

Beet slices, pickled or roasted, optional* (do not put in mix, add just before serving)

Homemade Dressing:

I’ve used this, and used a high quality mayonnaise

*Notes:

Once I chop the apple, I put it into a small bowl, put a few spoonfuls of sugar on top, then cover apples with cold water, stir, and drain water before adding to salad. This prevents apples from browning.
Tofu: Wild Wood is my favorite brand. I dice into cubes and toast on a nonstick pan with salt and olive oil spray, turning frequently, until lightly browned
You can mix in the dressing ahead of time (my preference) or individually, when served

Kristen Moffatt

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