Kale Tabouli and Simple Kale Salad

21 Dec

Kale Tabouli (Grain-free and Raw)

1 big bunch of kale

green onions or a small mild onion

1 small head cauliflower

dried or fresh mint (optional)

olive oil

fresh or frozen lemon juice

Finely mince the kale with a knife, or pulse it up in the food processor. It can take it! Mince the onion and mint by hand. Finely chop the cailiflower, or break it into florettes and pulse them briefly in the food processor. Mix it all together and dress with oil, lemon and salt. This tabouli is amazingly sweet. It keeps several days, much longer than tabouli with parsley.

Simple Kale Salad

One bunch Kale

Real Pickles Carrot/Ginger Pickle

(or grate a couple carrots and let them marinate in a little vinegar)

Olive Oil



Chop the kale into bite-sized pieces, then–here is the secret of kale/cabbage salads–add the salt and oil and squeeze it with your hands until it is bruised and bright green. It will look and feel cooked, but it still has all the great enzymes! Now add in the pickled carrots (or some other sour ingredient) and a drizzle of honey. Let it sit for a few minutes before you eat it. Such yumminess!!!!


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