This is a simple, yet very healthy little salad… kale (I used four varieties), carrots, bell pepper, cucumber, cabbage, tomato, cucumber, and a zesty honey-lemon-sesame vinaigrette!  Easy to make, easy to enjoy 🙂
Kale can be tough when raw, so the trick is to let it sit, or marinate, in the dressing for a while before serving.  Some people even suggest massaging the kale before using!!  Once the salad and vinaigrette are tossed together, I suggest letting it sit for about an hour, or more, before serving… that way it will all be nice and ready for eating, not rough and tough chewing 🙂
Side note: check out these awesome carrots I got from my CSA this week- lovin’ them!!
Serves 4
INGREDIENTS
For the salad…
2 cups kale, any varieties
1 cup cabbage, chopped (Conehead, Napa, or other green works well)
1 cup cucumber, julienned
1 cup red bell pepper, julienned
1 cup tomatoes, quartered
1/2 cup carrots, grated
1/2 an avocado, chopped
For the vinaigrette (makes 1/4 cup)…
1 tbsp toasted sesame oil
1 tbsp honey
1 tbsp rice vinegar
1 tbsp fresh lemon juice
1 tbsp water
1/4 cup chopped cilantro
*for garnish- sesame seeds
*for garnish- sesame seeds
Start with vinaigrette…
Put all ingredients, except cilantro, in a bowl or cup
Whisk together until well blended
Taste and adjust seasonings as wanted
Add cilantro, stir, and voila- ready!!
Set aside until ready to use
Now for the salad…
Wash kale- I usually soak it in a bow of cold water to get all the grime off
You can use any varieties- I got four this week from my CSA, so I used them all!
Roughly chop kale and cabbage
Julienne (make strips)Â cucumbers- if using an English cuke or Persian cukes, you can leave the skin on,
but if it’s a waxy skin, it’s best to peel it first…
Then get peppers and carrots ready…
Toss it all in a large bowl together
I do the tomatoes and avocado last since they are sensitive little guys-
don’t want them on the bottom getting squished!
Kay, all veggies (and fruits technically) are in…
Now pour vinaigrette over salad and toss gently- you want to
make sure all of the kale is covered so it can marinate and soften in the dressing
Cover and refrigerate for an hour or so before serving
(the avocados won’t brown because they have the acids from the lemon on them)
Everything should be nice and drenched (but not flooding) when ready!
Top with sesame seeds and enjoy!!
