Rainbow Kale Salad – FRESHFARM

Ingredients

• 2 garlic cloves
• ½ tsp table salt, plus more to adjust
• ½ cup apple cider vinegar
• ½ cup nutritional yeast
• 2 Tbsp soy sauce or coconut liquid aminos
• ¼ tsp black pepper, plus more to adjust
• ½ cup extra virgin olive oil
• 2 lbs kale, about 3 bunches, to yield 16 packed cups washed, stemmed and sliced into ¾-inch ribbons
• ¾ lbs unpeeled carrots, about 2 medium orange and 2 yellow, to yield 2 cups shredded
• ¼ medium head red cabbage, to yield about 2 cups shredded
• 1¼ lbs raw beets, (weight without the greens) about 2 medium to yield 2 cups grated
• ¾ lbs radishes, about 12, to yield 2 cups thinly sliced