Leek, Kale and Red Cabbage Salad

I found this recipe in D’FYNE magazine.  This is a Canadian publication that I just found.  It’s interesting because Tosca Reno (who you have read about) is the cover story – and, at 59 (or any age) she looks great!  I wanted to have her sign the cover – but (and, I am not kidding) our puppy ate the bottom half!!!

Since most of you don’t have the magazine – I asked the magazine if I could repost the information and recipe (the photo is my own).

This is very good, and since I want to get a fill of veggies and all their nutrition, this not only delicious, it is full of prebiotic fiber (which keeps your gut bacteria healthy); and full of antioxidants and vitamins.

It is good warm – or cold!

Here is the recipe…

Leek, Kale and Cabbage Salad

2 cups leeks, chopped

3 cups kale, chopped and packed

3 cups red cabbage, shredded, packed

½ cup sliced onion

1 Tbsp. olive oil

1 Tbsp. roasted sesame oil

1 Tbsp. red wine vinegar

1 tsp. pink Himalayan sea salt

1 tsp. black pepper (or to taste)

1 tsp. toasted sesame seeds

1 Tbsp. sliced almonds

1. Heat the olive oil in a large pan over medium heat, Add onions, leeks and cabbage and saute for about 5 – 8 minutes, stirring occasionally. Basically, you want the veggies to soften – but, not become ‘mush’.
2. Add the kale and stir for 30 seconds. Add the sesame oil, vinegar, salt and pepper and adjust to taste.
3. Sprinkle with toasted sesame seeds and sliced almonds.

This would be so good with grilled chicken or an Asian style pork.

And, it is a feast for the eyes.

All my love.