This salad is wonderful to make as a meal prep recipe; simply keep the dressing in a separate jar and take out portions as needed throughout the week. Other vegetables can be added to the salad depending on your diet and preferences—try adding sliced bell peppers, avocados, shredded carrots, or broccoli sprouts! Kale and cabbage are part of the cruciferous vegetable family. They ramp up the production of detoxification and antioxidant compounds at the genetic level! The fresh ginger in the dressing turns down inflammatory pathways in the body. Serve this anti-inflammatory detox salad with rice and beans, or with fish or chicken for a balanced nourishing meal.
Ingredients
Salad
1 bunches
kale
chopped
½ small heads
green cabbage
thinly sliced
1 large
English cucumbers
sliced
Dressing
½ cups
sesame tahini
½ cups
extra virgin olive oil
¼ cups
brown rice vinegar
¼ cups
water
2 tablespoons
coconut aminos
2 tablespoons
finely chopped
fresh ginger
2 cloves
garlic
½ teaspoons
sea salt
¼ cups
cilantro