10 Yukon Gold potatoes, diced
1 cup shredded cabbage
1 cup shredded kale
1/2 cup diced carrots
1 cup ground walnuts
1 TBSP salt (optional)
Sauce
3 TBSP agave nectar
1.5 TBSP peanut oil
1.5 TBSP sesame seed oil
Directions
1. Boil potatoes. Put the diced potatoes in water with the salt and bring to a boil over medium high heat. Reduce to low & simmer for 20 minutes.
2. While potatoes are cooking, cut all other salad ingredients into very small chunks.
3. Whisk together all salad ingredients.
4. Drain potatoes and put them in a bowl. Add the other salad ingredients. Pour the sweet sauce on and mix everything up.
Makes 8 cups
1 cup contains
319 calories;
15 g fat;
7 g protein.
