3 C. finely chopped kale leaves

2 C. finely chopped broccoli florets

2 C. shredded red cabbage

1 C. thinly sliced orange pepper

1/2 C. finely chopped carrot tops

1⁄3 C. chopped green onions

1/2 C. carrot ginger dressing (recipe follows)

For dressing:

1/2 lb. carrots (2-3 medium), tops removed

2 T. chopped red onion

1 T. chopped ginger

1/4 C. rice vinegar

1 T. low-sodium soy sauce

1 T. honey

1/2 tsp. toasted sesame oil

1/2 C. olive or grapeseed oil

In a large bowl, combine salad ingredients except dressing. To make the dressing, roughly chop carrots. Add carrots and remaining dressing ingredients to food processor or blender. Process until smooth. Add 1/2 C. dressing to salad and toss. Store remaining dressing in sealed container in the refrigerator for 4-5 days or freezer for 1-2 months.

Yield: 6 servings