Winter Salad

You will need:

• A small bunch of lacinto kale (also known as black kale)

• A small head of napa cabbage

• 2 medium carrots

• 1-2 mandarins

• 1/4 cup pecans

• 2 tbsp maple syrup

• Splash of avocado oil

• 1 tsp hemp seeds (optional)

For the dressing:

• 2 tbsp avocado oil

• 2 tbsp apple cider vinegar

• 1 tbsp coconut aminos

• 1 tsp maple syrup

• 1/4 tsp sesame oil

• 1 small garlic clove minced

• 1/4 tsp freshly grated ginger

To make:

1. Begin by preparing the dressing. Mince the garlic and grate the ginger. Add all ingredients into a small bowl and mix well. Set aside.

2. Wash and dry the kale and cabbage.

3. Using a pairing knife, remove the stems from the kale leaves. Stack the leaves, and roll the leaves in a chiffonade to slice into thin strips.

4. Using a large bowl, add kale and a splash of avocado oil. Massage the kale leaves with your hands, rubbing gently. This will soften the leaves.

5. Slice cabbage into thin strips.

6. Using a peeler, peel the carrots into thin strips.

7. Add cabbage and carrots into the bowl with the kale. Add dressing and toss to coat.

8. While the salad marinates, heat a cast iron over medium high heat. Add pecans and maple syrup. Sitr to combine and leave for 1 minute. Remove from heat and let cool before adding to salad.

9. Peal mandarin and remove any white strings. Add to salad with cooled pecans.

10. Top with hemp seeds and serve.