Photo: Alison Gootee
Make this Winter Kale Slaw your back-pocket lunch recipe this season. Raw sweet potato and beets give the salad heft; fresh herbs lend earthy flavor. Dark, leafy kale is a nutritional all-star, and beets help maintain good liver function.
DirectionsTotal time: 25 minutes
In a medium skillet, toast sesame seeds over medium heat, stirring, until golden. Remove from heat and set aside.
In a large bowl, drizzle kale with lemon juice, olive oil and salt. Using your hands, massage kale until dark green and tender, about 5 minutes. Add apples, sweet potato, beet, scallions, parsley, mint and reserved toasted sesame seeds and toss. Season with salt to taste. Slaw can be stored in an airtight container in the refrigerator for up to 5 days.
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Published on January 14, 2014
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