Kale, Cabbage and Carrot Salad
I am definitely a believer of indulging in foods in moderation and understand that balance is key. After making two batches of these in one week, I made sure to up the ante on the greenery with this kale salad.
Over the past couple of years, kale has become increasingly popular, from kale chips to kale juice and of course, kale salads. I have to admit that this green variety has become one of my “go to” veggies. I haven’t ventured into kale chips or sauteed kale it for that matter. I’ve added it to soups but prefer to eat it raw, in salads. *side note, Houstons restaurant has a fantastic kale salad that you’ve gotta try on your next visit. I like kale because a little goes a long way and it seems to last a little longer than lettuce. A quick way at home, just massage the kale with olive oil, squeeze with lemon juice and add dried cranberries and slivered almonds. Viola’
This one, adapted from gourmande in the kitchen, adds napa cabbage, bok choy and carrots.
The dressing is simple, with an nice sweet, Asian flavor, that easily bumps this up from a side salad to a meal. Another plus, this salad will hold up for a couple of days in the fridge.
How To: Make the dressing first and set it aside. In a small bowl or jar (I use an old jelly jar to shake up homemade dressings) mix together 1 tablespoon of olive oil, 1 tablespoon of sesame oil, 2 tablespoons rice wine vinegar, 1 tablespoons maple syrup (preferably grade B) and 1 tablespoon soy sauce. To make the salad, separately cut one bunch of kale (lacinto or dinosaur), a small head of napa cabbage (or half of a larger size) and a small bunch of bok choy in a chiffonade. To cut in a chiffonade, tear the leaves from the stem, lay the leaves on top of each other, roll them and slice them into very thin strips. Place the leaves in a large bowl and add 1 tablespoon of olive oil and massage into the greens until they begin to wilt. Set aside. Peel 4 carrots into long, strips using a vegetable peeler. Add to the greens. Sprinkle with black pepper, toss the salad together and add the dressing to coat well. Let the salad marinate for approximately 10 minutes. Top with a few sesame seeds or sliced almonds and serve.
recipe adapted from gourmande in the kitchen
Chat ya’ later,