Happy 2013! The health craze season is upon us which is a great time to explore new foods and try new recipes. I've been using my break to reacquaint myself with my old cookbooks and gather new recipes to try.
I so very desperately have wanted to like kale for a long time. Kale in green smoothies, kale chips, kale salad, anything kale. It's trendy, I suppose, with kale recipes popping up all the time. But as a super nutritious green, I'd like to have several go to recipes that taste phenomenal.
I had a great kale salad the other day at Veggie Grill that was so pretty and delicious, so I was inspired to try my hand again. I came across a simple rainbow kale salad in a vegan cookbook I've had for a few years. This recipe is a great stepping point into the world of kale for non-believers, I definitely recommend you give it a go. The key really is to massage the dressing into the kale for at least a minute; this will soften the leaves, giving a better texture and better flavor.
Basic Kale Salad
Adapted from The 30-Minute Vegan
Ingredients
- 1 bunch kale, about 10 stalks, stems removed and chopped into bite-sized pieces
- 1 yellow bell pepper, diced
- 1 carrot, diced
- 1/2 small cabbage, thinly sliced
- 1/2 C roasted nuts, optional
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, pressed
- 1 tsp maple syrup or agave nectar
- 1 tsp soy sauce
- Salt and pepper, to taste
Method
- Combine kale, bell pepper, carrot, and cabbage in a large bowl.
- Whisk remaining ingredients until emulsified. This will be the salad dressing.
- Pour dressing over kale mixture. With clean hands, massage the dressing into the kale mixture for about a minute.
Serve as is as a side salad. Make a complete salad meal by tossing with leftover grains and optional protein.
1 comment:
Sounds yummy. I usually use Kale in soup, a salad would be a lovely change.
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