1/2 cup hemp, flaxseed oil or extra-virgin olive oil
2 tbsp gluten-free tamari or coconut aminos
2 tbsp balsamic vinegar
1/2 tsp fresh ginger, grated
1/2 tsp sea salt
handful fresh herbs
Wash and de-stem kale leaves. Rip them into bite size pieces. Finely chop the onion, grate the carrots and thinly slice the cabbage. Mix all the vegetables into a large bowl and top with seeds. Toss with dressing. Let sit for an hour or so before eating to let the flavours marinate.