Asian Kale Salad
- 3 cups chopped, raw kale (about 8 oz.)
- ¼ cup shredded carrots
- ½ cup shredded purple cabbage
- ¼ cup olive oil
- Salt and pepper to taste
- ¼ cup rice vinegar
- 1 tablespoon sesame or olive oil
- ¼ cup apple or orange juice
- In a large bowl, combine the kale, carrots, cabbage and olive oil.
- To make the dressing combine oil, vinegar and apple or orange juice.
- Pour dressing over salad and toss well.
- Season with salt and pepper.