Hail to the Kale!

Fred and I enjoyed a great evening with friends last night. I always feel so honoured when our hosts go out of their way to make a vegan-friendly meal, although for Ray and Nancy this was not too huge of a step, since Ray has been a vegetarian for more than 20 years.
In addition to lots of other delicious food, Nancy made a great Kale Salad that reminded me a lot of that delicious Japanese Cabbage Salad with the crunchy noodles. She shared the recipe:

Hail to the Kale Salad
Into a large salad bowl, put:
1 bunch of kale, washed and chopped
3 cups of grated carrots
1/2 head of red cabbage, chopped thinly
In a skillet, toast:
1/2 c. pumpkin seeds
1.2 c. sunflower seeds
-add a few drops of tamari while the pan is hot to flavour the seeds, and remove from heat
Then add seeds to veggies.
Toss above ingredients with the dressing below:
1/2 c. flax or hemp oil
1/3 c. Braggs liquid aminos (or liquid soy, or all purpose seasoning - whatever they call it this day)
5 Tbsp balsamic vinegar
1 tsp dried oregano 
This delicious salad will last 2 or 3 days in the fridge.

:) Thanks Nancy!  I will definitely be re-creating this salad very soon!