8 Cups of de-veined and chopped Kale
¼ cup red onion, diced
1 glove of garlic
½-inch piece of ginger root
1/3 cup olive oil
1 -2 tbsp Braggs Liquid Aminos
1/2 cup of water
¼ cup lemon juice
1/4 tsp Kosher salt
Pinch or two of cayenne
1. Place the chopped kale and red onion in a large bowl.
2. Using a blender, combine the remaining ingredients to create a marinade. Toss the kale with the marinade. You can eat your dressed kale immediately, but this is best when refrigerated for 4-5 hours before eating.
This salad can be stored in the refrigerator and eaten for up to 5 days.
Additions: Shredded zucchini or carrots, and/or diced tofu. Cooked shrimp, shredded chicken, pork, or beef can also be added.