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?
Ingredients
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)
Directions
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!
