After yoga, my friend Rachel made me this salad and it was so refreshing. I know the recipe is from online but I could not remember where from. I added some roasted sweet potatoes for some extra flavor.
1 bunch lacinato kale leaves, sliced thinly
4 carrots, grated
2 shallots, sliced thinly
2 sweet potatoes, cubed
2 tablespoons toasted sesame oil
3 tablespoons rice wine vinegar
2 tablespoons toasted sesame seeds
1 teaspoon caraway seeds
Bragg's liquid aminos to taste
salt and pepper
Spread the cubed sweet potatoes over a baking tray and drizzle with sesame oil. Then season with salt and pepper.
Sprinkle the sesame seeds on top. Bake at 375 degrees until a fork can be inserted into the potato pretty easily. Let cool.
Mix the dressing together and chop the vegetables. Toss the salad together and enjoy! We served this with sunny side up eggs for some extra sustenance.