Massaged Citrus Kaleslaw

Would you believe me if I told you there was a functional rationalism behind massaging your greens? Many people I talk to say they can only eat kale, for example, if it's been massaged or cooked slightly. It's a pretty tough green. Vinegar or citrus will naturally break down that tough cellulose structure that makes some greens tough to chew. Starting that breakdown process between your fingers actually begins the digestion for you before you even take a bite. And that's the real beauty - so many of us have digestion issues, thus the easier we make it on ourselves, the better.

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Kaleslaw

2 cups cabbage, diced
1 cup kale, diced (stems removed)
1 head of radicchio, diced
2 mandarin oranges
1/4 cup pumpkin seeds

 

Dressing

1/4 cup fresh squeezed orange juice
1/4 cup olive oil or Udos oil
1 tbsp fresh lime juice
1/4 tsp black pepper
1/4 tsp Braggs coconut aminos, or tamari

 

Method

In a salad bowl, add the diced and chopped veggies. Mix together the dressing ingredients in a small bowl separately, then pour over the greens. Massage between your fingers, but only until the greens have been coated evenly. Over massaging will result in mushy greens, which aren't appetizing. Just before serving, add the pumpkin seeds and mandarin oranges over top.

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