You will need:
A small bunch of lacinto kale (also known as black kale)
A small head of napa cabbage
2 medium carrots
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
Begin by preparing the dressing. Mince the garlic and grate the ginger. Add all ingredients into a small bowl and mix well. Set aside.
Wash and dry the kale and cabbage.
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.
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.
Slice cabbage into thin strips.
Using a peeler, peel the carrots into thin strips.
Add cabbage and carrots into the bowl with the kale. Add dressing and toss to coat.
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.
Peal mandarin and remove any white strings. Add to salad with cooled pecans.
Top with hemp seeds and serve.