| 7 | 10 | 104 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 2 |
| 4 cup | Kale (stems removed, chopped) |
| 2 tbsp | Tamari, gluten free, reduced sodium |
| 2 tbsp | Rice wine vinegar |
| 1 tsp | Sesame oil |
| 1 dash | Red pepper flakes (optional) |
| 1/2 cup grated | Carrots |
| 1/2 cup | Cilantro (coriander) (chopped) |
In a large bowl, add everything but the cilantro. Use your hands to massage the dressing into the kale to soften it. Stir in the carrots and cilantro.
Store in an airtight container in the fridge for up to 5 days.
| Vegetables | 2.8 |
