Marla Maples with family in kitchen

Ingredients

  • 1 bunch or 10-ounce bag of fresh kale
  • 1/2 cup purple cabbage
  • 2 carrots, lightly grated
  • 1/4 cup sesame oil
  • 1/2 cup olive oil
  • 1/2 cup unsweetened rice vinegar
  • 1 small package or sprinkle of xylitol or other favorite sweetener
  • 1 dozen organic cherry tomatoes, cut in half
  • 2 Tbsp. unhulled sesame seeds
  • 1 Tbsp. pumpkin seeds
  • Himalayan sea crystals or sea salt
  • Fresh ground pepper to taste
  • Precooked and chilled quinoa
  • Delicious option: 1 Tbsp. spicy sprouted sunflower seeds with spirulina

Directions


Scissor-chop kale and purple cabbage. Grate the two carrots on top. Mix sesame oil, olive oil and rice vinegar with the xylitol; then pour mixture over the kale, cabbage and carrots. Toss in tomatoes. Sprinkle the seeds and add the salt and pepper. Toss all together and let sit an hour before serving.

To make it a heartier, higher-protein meal, add precooked and chilled quinoa to taste.

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