Seeded Kale Salad (Low FODMAP, Vegan, Gluten Free)

  • 2 large heads of kale
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 2 tbsp raw sesame seeds
  • 1/3 cup rapeseeds oil
  • 1/2 cup balsamic vinegar
  • 1 tsp oregano 
  • 2 tbsp tamari (or regular soy sauce if need be)
  • 1 cup finely shredded carrots
  • 1 cup finely shredded red cabbage
  1. Rip/cut kale into small bit-sized pieces and place in large serving bowl, along with shredded carrots and cabbage
  2. On low-medium heat, arrange sunflower, pumpkin and sesame seeds in a flat layer of a shallow frying pan
  3. Once the seeds start to brown/pop, stir in 2 tbsp tamari
  4. Once seeds have carmelized, remove from heat
  5. Mix together balsamic, oil and oregano in a small bowl and set aside
  6. Drizzle the oil mixture over the kale, carrots and cabbage
  7. Massage the vegetables with your hands until they are evenly coated
  8. Stir in toasted seeds                                                                                                                     ***This salad is always best a couple of hours later/the next day as the kale soaks up all of the dressing, but it takes time to do so (I always have one serving right away then keep mixing the leftovers every few hours to make sure the dressing gets evenly distributed)