1 bunch of kale, remove stems and chop
¼ small head of purple cabbage, chopped
1 C nuts, toasted and chopped (cashews, walnuts, sunflower seeds, etc)
2 medium carrots, peeled and grated
1 T SOOC UP EVOO
1 apple, diced
2 cloves garlic
2 T SOOC Herbes de Provence Olive Oil
2 T SOOC Pomegranate-Quince Balsamic Vinegar
2 t honey
1 t curry powder or turmeric powder
Massage kale and cabbage with EVOO until they start to soften. Combine with remaining salad ingredients in a large bowl.
Place all dressing ingredients in the food processor, blend until smooth.
Pour dressing all over salad, toss. Marinate for 30 min before serving.