Folic Acid Awareness Week

For more information about the benefits of folic acid and folate:


Kale Salad

1 carrot
1 red bell pepper
1 bunch green scallions
1/2 red onion
2 bunches kale (fresh)
1/4 cup Tamari or soy sauce
1/4 cup rice vinegar
1/8 cup canola oil
1/8 cup real Vermont maple syrup
1/8 cup sesame oil
1 bunch cilantro
hot sauce (to taste)

Wash and clean kale, remove stems. Blanch off kale in boiling water, shock in ice water to stop cooking. Julienne carrot, blanch off just until tender. Dice pepper and onion small and chop green onion fine. In bowl mix all ingredients together. Toss with kale 10 minutes before serving.