10 minutes preparation
Remove the inner ribs from the kale, roll the leaves lengthwise and cut into fine ribbons and lay on a platter. Peel the beets and carrot and using a mandolin with a julienne attachment finely shred the beets, carrot and cabbage laying each one out to form a rainbow on the platter. Season lightly with salt and pepper.
Toss the salad before serving and drizzle with light salad dressing over the top.
- 6-7 leaves of lacinto kale
- 1 small red beet
- 1 small yellow beet
- 1 carrot
- ¼ small red cabbage
- 1 can of Del Monte chickpeas, drained and rinsed