2 cups Black kale (Chiffonade- Cut very thinly)
1 cup Red cabbage (Chiffonade- Cut very thinly)
1 cup Red pepper (Thin slices)
1/2 cup Red onion (Thin slices)
1/2 cup mixed fresh herbs (basil, mint and cilantro)
1 tablespoon toasted sesame seeds

Dressing
1 tablespoon Braggs (is a natural gluten free soy sauce, you may use tamari instead)
2 teaspoon raw honey
1/4 tsp sesame oil
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1 tsp red wine vinegar
2 teaspoons ginger (freshly grated)
Pepper to taste

Method
Note- Omit the honey for a low carb version.
Clean and de-stem your kale. Slice the kale and cabbage as thin as you can, add them to a pretty bowl.
Slice your red pepper and red onion as thin as possible and add them to the bowl.
Toast your sesame seeds on low/med heat on the stove top until they are fragrant and have turned golden in colour. Once cooled, add them to the bowl.
Coarsely chop your fresh herbs and toss them into the salad bowl.
Add the desired amount of dressing and toss all together.
RAW RAW RAW!

*It is important to incorporate raw foods to your daily diet. Raw vegetables and fruit are filled with vitamins, minerals and enzymes that keep you healthy. Raw vegetables and fruits contain their own unique enzymes to break themselves down, so your digestive tract can take a little break.
This salad is filled with raw enzymes, antioxidants, B vitamins, calcium and fibre. I love to add a hard boiled egg to the top, for protein and texture.

Happy raw eating!