- 3 kale leaves, removed from stems and chopped
- 1 cup cabbage, chopped
- 1 leek, sliced
- 1 t sesame oil
- Dash of sea salt
- 1 t Sriracha
- Rinse and drain the first three ingredients and place in a large bowl. Drizzled with oil and add sea salt. Massage oil and salt into the vegetables with your hands. Add the Sriracha and toss.
- Grill for 8 minutes on an indoor/outdoor grill (if on a charcoal or gas grill, wrap in foil and cook for 12 – 15 minutes)