Kale, Beet, And Carrot Salad

Recipe Ingredients

4 cups	948ml	Kale - stripped from stems,
		Washed well, and leaves thinly sliced
1 1/2 cups	355ml	Julienned peeled beets
1 1/2 cups	165g / 5.8oz	Julienned carrots
1 cup	160g / 5.6oz	Mung bean sprouts - rinsed, drained well
1/3 cup	20g / 0.7oz	Thinly-sliced green onion
2 tablespoons	30ml	Sesame seeds
2 tablespoons	30ml	Hulled hemp seeds
		Sesame-Flax Dressing - (see recipe)

Recipe Instructions

In a large bowl, place the kale, beets, carrots, mung bean sprouts, and green onion, and toss gently to combine.

Sprinkle the sesame and hemp seeds over the vegetables. Drizzle the Sesame-Flax Dressing over individual servings, as desired.

This recipe yields 3 to 4 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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