Raw kale salad (pickled kale)

Why try this raw kale salad? Let me ask you, is there an easier way to get all those vitamins and antioxidants that kale is so famous for right into your belly? Hardly. It takes only 10 minutes to cook. Anyone can do it. If you eat anything unhealthy with it, it will improve digestion of that thing. So rest assured, if you choose to make this raw kale salad, you simply cannot go wrong... on many levels. Enjoy!

Raw kale salad (pickled kale)

This recipe was published by Lovelyn of Art of Balanced Living and tested on her family and friends :)

Ingredients:

• one bunch of kale
• 1/8 cup extra virgin olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 1 clove of garlic finely chopped
• 1/4 cup apple cider vinegar
• 1/4 cup green onion thinly sliced (white parts only)
• 1/4 cup chopped sun-dried tomatoes

Directions:

1. Wash the kale thoroughly and chop into small pieces. Put into large bowl and add the olive oil and sea salt. Mix well. I use my hands to toss the greens and squeeze them a little bit as I do to make sure the salt really gets into them to help wilt them a bit.
2. In a separate bowl mix the red pepper, black pepper, vinegar, garlic, green onions and sun-dried tomatoes. Then dump you kale into the bowl with the marinade. Mix thoroughly making sure all of the kale is coating. Refrigerate your raw kale salad over night.

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