This copycat version of Mrs Green’s Hail To The Kale Salad is additively good – you’ll want to make a big batch and eat it for lunch throughout the week.
A while back, I went to a church retreat called We Want More that was packed into a little over a day. It was an intense session as over 70 people gathered in search of something unique for themselves. To be honest, I hadn’t planned on going, but went as the dutiful spouse. But, once I got a whiff of what was to come during the full day session, I cancelled my Saturday plans and spent seven hours with a very special group of women that I got to know on a more intimate basis.
The question I had for myself going into the session was – what does God want me to do with my life? There have been times in my life when I’ve thought I had a crystal clear idea of what God’s calling was for me. The stars all seemed to be aligned and the path clear. But, as I’ve started walking down that path, somehow forks in the road have been placed before me and I feel stuck at a crossroad.
I’m very fortunate in that I had my career early on before I had kids and when my boys were young, so I feel fulfilled from that standpoint. My college and graduate education didn’t go to waste, and I was able to sock away some good savings from those years of working.
So, now I feel that it’s my time to give back and help others, whether it’s through this blog or cooking for people in my community. I’m still not sure what my calling is, so I’m just trying to be patient and waiting on God. Meanwhile, I’ve been cooking for a friend and made this copycat version of Mrs Green’s Hail To The Kale Salad. I had bought her a small container the other day and she really liked it, so I decided to try making it at home. It’s really a very simple salad and I have to say I like mine even better.
- 5 cups (~ 1 bunch) lacinato kale, stems trimmed off, cut into bite size pieces
- 1 cup red cabbage, shredded
- ½ cup carrots, julienned
- ¼ cup red onion, thinly sliced
- 2 tablespoons toasted pumpkin seeds
- 2 tablespoons toasted sunflower seeds
- 1 tablespoon toasted sesame seeds
- 1 tablespoon flaxseed oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon liquid aminos or gluten-free soy sauce
- ⅛ teaspoon fresh ground black pepper
- ½ lemon, juiced
- Combine Salad ingredients in a bowl and toss.
- Mix Dressing ingredients together; add to salad and toss gently.