Purple Salad- A Great Winter Salad!

A picture's worth a thousand words. It's funny that I am posting recipes because I never use them!
So I find pictures very helpful.

PURPLE SALAD:
1/2 head of purple cabbage finely sliced and diced
1/4 of a red onion finely diced
1 bunch of purple kale lightly steamed. Be sure to de-vein the stems which are very fibrous and not very edible.
   Also make sure you squeeze the moisture out of the kale, otherwise your salad will be watery.
   I take the cooled, steamed kale, wrap it in a clean dish towel or paper towels, wringing the water out until it's fairly  dry.
1 orange, organic or well washed. Grate the peel and save for the dressing

Combine the kale, cabbage and onion in a large bowl

Make the dressing....
1/4 cup +/- of goats milk kefir, or an vegan non-dairy substitute  
Add the orange peel and the juice from 1/2 of the orange
Add 2 - 3 tablespoons of Pure C8 MCT Oil or any other brand of MCT oil you prefer.
Add a pinch of salt and a few grinds of black pepper
Shake together and pour over the salad

That's it. It took about 15 minutes to make this salad and a few more minutes to steam the kale.

Healthy Eating Tip: Steam up a bunch of kale on the weekends, wring it out and keep it in the frig to add to any salad, soup or serve with rice through the week. It stores and keep well. Many folks like to eat kale raw, I don't. It's too tough for my taste and interestingly it yields more nutritional value lightly cooked! I do love it raw in juice, however!

I served my salad with roasted butternut, beets and onions, delicious. Top off with pecans or walnuts, add cranberries or raisins for a little sweet!