Asian Kale Bok Choy Salad

This is an amazing salad - not only is it good for you, but it's crazy delicious too!

1 bunch kale 8 leaves bok choy

1/4 tsp Himalayan pink salt

1/2 cup carrots, finely diced

1/2 cup green onions, finely diced

1/2 cup red bell pepper, seeded and diced

1/2 cup almonds ( soaked, sprouted and dehydrated) coarsely chopped

1/4 cup sesame seeds ( soaked, sprouted and dehydrated)

Procedure

1 Wash and dry kale and bok choy.

2 Remove vein from kale and cut into fine shreds. You can use your mandolin to slice or chiffonade them. (To chiffonade, simply roll leaf into a tight cylinder and use very fine parallel cuts. This will produce beautiful ribbon-like shreds.)

3 Do the same procedure with the bok choy.

4 Place kale and bok choy into mixing bowl. Add salt and massage for several minutes. Set bowl aside and finely dice carrots, red pepper, and green onions. Before adding these ingredients, massage the kale and bok choy once more. This gives a nice cooked-like texture. Now add the carrots, red pepper and green onions to the bowl.

5 Coarsely chop your almonds. Add nuts and seeds to bowl mixture. Mix all ingredients well.

6 Serve with Asian Nut Dressing.

7 Salt and pepper to taste.

Servings: 8

Yield: 8 cups