Friday, September 21, 2012

Kale Salad

This is, without a doubt, the prettiest salad. Make it with a combination of purple kale and green kale for even greater beauty. It not only looks gorgeous but it tastes delicious, and what could support better health than a plate of kale, cabbage, and carrots?

1 bunch of kale chopped coarsely
1-1/2 c. loosely packed shredded red cabbage
2 large carrots grated
3 tbsp. sesame oil
2 tbsp. rice wine vinegar
1 tbsp. maple syrup
1 tsp. onion granules or 1/3 c. chopped onions (see below about onions)

Remove the stems from the kale and then chop it. Shred the cabbage and grate the carrot. Combine the vegetables in a bowl. Add the dressing ingredients and toss the salad until the kale is fully coated with the dressing. I prefer not to overpower the taste of this beautiful salad with the flavor of onion, so I simply dust it with finely ground onion granules (or powder). If you love onions, you might wish to add more onion flavor by chopping onions and including them in the salad. Add onions or onion powder to suit your taste. Garnish with toasted sesame seeds for an added treat.

Serve this dish right away for the best texture; however, it will keep fairly well in the refrigerator for up to 20 hours or thereabouts without becoming too soggy to still enjoy.

Eat well, be well, live deliciously!

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