Brassica and Beet Salad

This is a good recipe for whenever you might have leftover cabbage. They keep really well, so that half cabbage from last week can be put to use.

1 cabbage. This can be any type or two halves to get more color and texture. Savoy and red cabbages are good together.
1 c. shredded beets. Red beets will turn the salad pink, but taste good. Gold beets are a bit more mild and will add yellow to the salad, making it really bright green
1/2 bunch kale, stems removed
1/2 bunch collards, stems removed

1/3 c. toasted sesame oil
​ 1/3 c. rice vinegar
2 Tbsp. brown rice syrup or honey
​ ¼ teas. garlic powder
Salt and pepper to taste

Optional: Sesame seeds, sliced almonds, flax seeds.
Prepare vegetables and place into large mixing bowl. Whisk together dressing and pour over vegetables. Gently mix. Garnish with sliced almonds, sesame seeds or flax seeds.
*Dressing quantities may need adjustments depending on vegetable quantities. Mix everything to your tastes…..