Recipe (vegan, sugar-free & gluten-free).
I have made this salad several times, doubling the recipe, and taken it to parties. Amazingly, even though most people would say they don’t like kale, (especially raw kale), this salad is completely devoured within an hour of setting it out. And many people demand to know the recipe. So, here it is…
1 bunch kale, ribs removed, thinly sliced 2 small carrots, peeled and shredded 1 red, yellow or orange bell pepper, diced 1/4 cup toasted pumpkin seeds 2 Tbsp sesame seeds
3 cloves garlic, minced 1 tsp grated fresh ginger 1.5 Tbsp sesame or canola oil 2 Tbsp water 2 Tbsp Bragg’s Aminos (you can use Tamari or Soy Sauce instead, if you prefer). 1.75 Tbsp apple cider vinegar (or brown rice vinegar)
1. Combine kale, carrots, and bell pepper in large bowl. 2. Prepare the dressing. In a small bowl, combine all the dressing ingredients and mix well. 3. Pour the dressing over the kale mixture and marinate for at least 1 hour. The longer the salad marinates, the stronger the dressing flavors will be, and the softer the kale leaves will become. 4. Toss with pumpkin seeds and sesame seeds before serving.
(Note: if you really want the kale leaves to be soft, you can get your hands into the mix, and massage each leaf with the dressing, being sure each surface is well coated, before leaving it to marinate).
Dawn Potter, AP, Dipl.OM