RAW KALE SALAD
http://www.elanaspantry.com/salads/raw-kale-salad/ While the boys were on break during the holidays we got really into kale. My older one prefers his steamed and tops it with umeboshi vinegar and toasted sesame oil. The little one, however, joins us in eating my raw kale concoctions. These raw salads are super healthy, crunchy and quite delicious. We are hooked on them.
Provided by Elanas Pantry
Categories Vegan
Time 25m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the kale into thin ribbons (almost like a chiffonade).
- Drizzle the kale with olive oil and sprinkle with salt.
- Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
- Add the lime juice, vinegar, onion and orange.
- Allow to marinate for 10 minutes.
- Serve.
Nutrition Facts : Calories 150.5, Fat 7.5, SaturatedFat 1, Sodium 335.3, Carbohydrate 20.5, Fiber 3.8, Sugar 7.1, Protein 4.1
GARLICKY KALE SALAD
This garlicky kale salad is the best kale salad ever and so easy to whip up. The zesty tahini dressing is absolutely delicious and makes this recipe taste JUST like the Whole Foods garlicky kale.
Provided by Brittany Mullins
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Break or cut kale into bite size pieces and place in a large bowl.
- Puree all ingredients except kale in a blender or food processor to blend the dressing.
- Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
- Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable - particularly for those who are skeptical of eating raw kale.
Nutrition Facts : ServingSize 1 /2 of recipe, Calories 169 kcal, Sugar 1 g, Sodium 995 mg, Fat 7 g, SaturatedFat 1 g, TransFat 3 g, Carbohydrate 17 g, Fiber 5 g, Protein 9 g
EASY MASSAGED KALE SALAD (15 MINUTES!)
Everything you need to know about massaged kale salads, plus a delicious, fast, and easy recipe for our go-to kale salad with tahini dressing! 15 minutes, 6 ingredients required.
Provided by Minimalist Baker
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Once you've rinsed and dried your kale, run your hand along the stem to remove the green leaves from the stalky stem. You don't have to remove the stem completely (we actually enjoy the top 2/3 in the salad), but be sure to compost or reserve the larger bottom stalks for DIY vegetable broth.
- Stack your stalks of kale on top of each other and finely chop. No need to mince, just cut into manageable, bite-size pieces.
- Add kale to a large mixing / serving bowl and top with lemon juice and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest, and makes for a more tender salad. Season with salt, massage/toss once more, then set aside.
- Next prepare the dressing by adding tahini, lemon juice, maple syrup, and salt (optional) to a medium mixing bowl. Whisk to combine. Then slowly add water until creamy and pourable. The mixture may seize up and thicken at first, but continue adding water a little at a time, whisking until creamy and smooth. Taste and adjust flavor as needed, adding more lemon juice for acidity, maple syrup for sweetness, or salt to taste. Set aside. (Store leftover dressing in the refrigerator up to 5-7 days - sometimes longer.)
- To serve, top with desired amount of dressing and crispy chickpeas (optional), toss, and serve. Leftovers keep covered in the refrigerator up to 3-4 days (not freezer friendly). We enjoy leftovers chilled, but also find that they sauté nicely (even with the dressing and chickpeas) if you're looking for a cooked version.
Nutrition Facts : ServingSize 4 servings, Calories 183 kcal, Carbohydrate 10.8 g, Protein 6.9 g, Fat 14.4 g, SaturatedFat 2 g, Sodium 46 mg, Fiber 4.4 g, Sugar 4.4 g, UnsaturatedFat 11.66 g
BEST KALE SALAD DRESSING
This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I've been told it so many times and by so many people that it must be true. The honey helps balance kale's bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.
Provided by Kristen Stevens
Categories Salad Dressing
Time 5m
Number Of Ingredients 7
Steps:
- Place all the ingredients into a 2-cup mason jar.
- Shake well until the ingredients are mixed together and the dressing is creamy.
Nutrition Facts : ServingSize 1 tablespoon, Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g
RAW KALE AND BRUSSELS SPROUTS SALAD WITH TAHINI-MAPLE DRESSING
A simple, filling kale salad with creamy tahini dressing. Thinly sliced Brussels sprouts and toasted slivered almonds lend slaw-like crunch, while Parmesan and miso contribute savoriness. Recipe yields 2 large salads or 4 side salads.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Use a chef's knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle salt lightly over the kale and use your hands to "massage" the kale by lightly scrunching handfuls of kale in your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
- Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
- In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
- In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Taste, and add more Parmesan if desired. Serve immediately.
Nutrition Facts : Calories 397 calories, Sugar 8.1 g, Sodium 739.9 mg, Fat 26.2 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 8.7 g, Protein 18.9 g, Cholesterol 9.7 mg
RAW KALE SALAD WITH TAHINI DRESSING
I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2-4
Number Of Ingredients 14
Steps:
- Place all the chopped and grated veggies, nuts, and sprouts in a large bowl. Add the edamame beans and/or garbanzo beans, if using.
- Place tahini, water(start with less water and add more to get to desired consistency), lemon juice, garlic, salt and honey in food processor or blender. Blend until smooth. This makes about 1 cup.
- Add desired amount of dressing to salad and toss to mix.
- Enjoy!
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