Wash and dry kale and then strip leaves from stem using your pointer finger and thumb and pressing firmly. Rip into smaller bite size pieces and then massage the kale by squeezing in fists until it takes on a greener, brighter appearance.
Add shredded purple cabbage and diced bell peppers to kale.
For dressing place oil, onion, agave, mustard, mustard powder, lemon juice, garlic, salt and pepper in a high powered blender and blend until smooth.
Pour over salad and mix. Sprinkle hemp seeds over salad and toss. Serve and enjoy. This salad will keep in a sealed container in fridge for up to 3 days.
Originally Submitted
5/13/2013
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You can add this Confetti Kale Salad w/ Dijon Dressing recipe to your own private DesktopCookbook.
