Kale Cabbage Carrot Salad W Creamy Caper Dressing Food

CRUNCHY CABBAGE AND KALE SALAD WITH GARLIC-PARMESAN VINAIGRETTE

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

KALE SLAW WITH RED CABBAGE AND CARROTS

Steps:

• In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
• In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
• Season with salt and pepper, drizzle with dressing, and toss to coat.

JULIENNED-CARROT AND KALE SALAD

Steps:

• Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.

ASIAN CHOPPED SALAD WITH MAPLE SESAME DRESSING

Steps:

• In a small bowl, whisk 2 Tablespoons of the olive oil, the sesame oil, vinegar, maple syrup, coconut aminos and minced garlic.
• Strip the stems from the kale leaves and roll the leaves in a bundle then slice horizontally into very thin strips.
• In a large bowl combine the kale and remaining 1 Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
• Add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.
• Top with toasted sesame or hemp seeds and serve.

KALE SALAD WITH CREAMY CAPER DRESSING

Steps:

• In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
• Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
• Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
• Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
• Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
• Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
• Transfer dressed kale to a large platter, top with garlicky crumbs and serve.

CREAMY KALE SALAD

Steps:

• Mix kale, red onion, and raisins in a large bowl.
• Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.