Amazing Rainbow Kale Salad

I hope everyone had an amazing Labor Day weekend! Today I bring you another kale salad! If you have not noticed, I love me some kale salad! It is so yummy and nutritious! This one is packed with a ton of superfoods including sun-dried tomatoes, olives, sunflower seeds, and pumpkin seeds!

I use raw sunflower and pumpkin seeds that I sprout by soaking them in water overnight and dry in my dehydrator. But just plain old raw seeds will do or use toasted if you prefer!

For the olives, you can use any type you like. I prefer kalamata in this, but green olives, or even black olives would be delish as well.

The best part about kale salads is that unlike most salads, it is still good several days later. Because kale is such a tough leaf it actually tastes better when left in the fridge to marinate overnight and does not turn soggy and disgusting like most salads. So when I make this, I made a huge batch and eat it over several days!

What were you eating this labor day weekend?

Amazing Rainbow Kale Salad

Vegan, Dairy Free, Soy Free, Gluten Free, Raw

Makes a ton! At least 4 large servings.

1 head kale, julienned into thin strips (If using curly kale, remove stems first)

1/2 head of purple cabbage, cut into thin strips

3-4 carrots, shredded

1 cup unsulfured sundried tomatoes, rehydrated in water for at least 4 hours and cut into strips

1 cup chopped olives (I used kalamata)

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup olive oil

1/4 cup balsamic vinegar, apple cider vinegar, or fresh lemon juice

1 tablespoon raw agave (vegan) or raw honey (not vegan)

1 teaspoon high mineral salt (smoked salt is awesome it this!)

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1. Throw everything in a large bowl and toss to mix well.

2. Let marinate for at least 30 minutes to allow the kale and cabbage to soften a bit and the flavors to meld.

3. Enjoy!