2 cups shredded sweet potato, peeled (about 1 small potato)
2 cups shredded parsnips, peeled (about 3 parsnips)
2 cups chopped kale, ribs and stems removed, lightly packed
¼ cup diced red onion
¼ cup extra-virgin olive oil
1 tablespoon Bragg’s Liquid Aminos or soy sauce
1 tablespoon unsweetened pineapple juice
1 tablespoons sliced almonds
1 tablespoon chopped pecans
1 clove garlic, minced
1 teaspoon minced fresh ginger or ½ teaspoon dried ginger
¼ cup chopped fresh parsley, lightly packed or 1 teaspoon dried parsley
¼ teaspoon salt
1/8 teaspoon pepper
Mix all ingredients in a large bowl. Toss well to coat. Chill in refrigerator for about 1 hour.
Yield: 8 servings (serving size: 1/2 cup)
- Substitute fresh spinach leaves for kale.
- If you don’t have both almonds and pecans, you can use one or the other. Pine nuts are another tasty option.
- Use the shredding disc of a food processor to shred the sweet potatoes and parsnips.
- Parsnips are root vegetables that are related to carrots. Although they are similar, parsnips are paler than carrots, with a somewhat bleached look. They also have a sweeter, stronger taste that is slightly tangy.
- Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It’s a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids.