One day last Fall, my buddy, Tabitha, mentioned that she was whipping up a kale salad. She rattled off the ingredients and I scribbled them into my big book of food. After making it a few times, and tweaking it based on what I have in stock, I made the keeper version yesterday. Here ’tis. (Thanks to Tabitha, at Friend In Cheeses for the constant inspiration!)
BEST KALE SALAD, EVER!
1 bunch Kale-I like the curly kind, but any will do-chopped
1 head broccoli chopped (stems, too, peel them if they’re too tough)
6 baby carrots-chopped (or equal amount of big carrots, grated)
1/2 red onion-sliced thin
1 large black radish (bigger than a golf ball)- grated
1/4 cup seaweed (packaged as strips or strings)
1/4 cup shelled sunflower seeds (LOVE this with the tamari seasoned ones!)
garlic salt, pepper, red chili pepper seeds/flakes
balsamic vinegar, toasted sesame seed oil
Mix the sesame oil and vinegar as you would to dress any salad (about 1/2 cup worth) in a lidded jar. Add salt, pepper and 1/4-1/2 tsp pepper flakes. Shake and add seaweed. Let sit until the seaweed is softened enough to eat.
Mix all other ingredients together, giving the kale some massaging if it’s super tough. Add sunflower seeds last. Pour dressing over and stir it all up. (I like to use a storage container with lid, and shake it all up) Ready to go, but it is better the next day and keeps for many days after!