Gluten Free Pickled Kale Salad Recipe
Servings: 8 people
Calories: 69kcal
Ingredients
- 1 bunch fresh kale
- 2 (12-ounce) jars Tillen Farms Pickled Crispy Carrots juices reserved
- 1 bunch green onions sliced
- 1 red bell pepper seeded, deveined, and chopped
- 1 (12-ounce) jar Tillen Farms Hot & Spicy Crispy Snap Peas juices reserved
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Remove the stalks from the kale and chop the leaves finely. Place in a large mixing bowl.
- Dice the carrots and add to the kale with the green onions, bell pepper, and peas.
- Pour the juice from 1 jar of carrots and the jar of peas over the vegetables and toss to coat. Add a little more of the reserved carrot juice, if needed.
- Season to taste with salt and pepper. Cover and refrigerate for 1 hour or up to 5 days.
Nutrition
Calories: 69kcal | Carbohydrates: 15g | Protein: 1g | Sodium: 223mg | Potassium: 119mg | Fiber: 2g | Sugar: 10g | Vitamin A: 8870IU | Vitamin C: 39mg | Calcium: 27mg | Iron: 1.2mg