Kale and Carrot Salad
Inspired by the "Dinasaur Salad" from the Elisa restaurant in Vancouver
Servings: 4
Calories: 53kcal
Ingredients
- 1 bunch Kale
- 2 Carrots
- 1 Onion small
- 2 Limes juice
- 2 tbsp White Wine Vinegar
- 1 tbsp Mustard
- Salt & Pepper to tase
Instructions
- Mix lime juice, vinegar, olive oil, mustard, and salt & pepper
- Wash and dry kale and slide in julienne; add to dressing
- Slice onion very finely and add to dressing
- Peel carrots and slice very finely; add to dressing
- Mix all ingredients thoroughly together ensuring that the kale is kneaded to make it soft
- Add more salt and pepper to taste if needed