Serves 2.


  • 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


  1. 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.
  2. 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)