I love trying new salads. Lucky for me New Seasons is on my way home from work. Even though I like to make my own food, I have stopped on more than one occasion to pick up a pint of New Season’s Kale and carrot salad. It is really good. And given all the food books I’ve been reading lately that tell me to eat more “greens” (more on that in a later blog!) this Kale salad is perfect.
Here is my version:
1-2 carrots, grated
1/2 cup of sunflower seeds
1-2 gloves of garlic, minced
Salt and pepper to taste
1/4 tsp of cumin
1 tsp of fresh ginger, grated
2 tbsp of Bragg liquid aminos or soy sauce
2 tbsp rice wine vinegar
2 tbsp sesame oil
Wash the kale and remove and discard the tough center stalks. Chop the leaves into long narrow strips. (Think cutting cabbage for coleslaw). You can eat Kale un-cooked but it can be pretty chewy. I lightly steam mine for 3-4 minutes then plunge it into cold water. This helps to keep the green color and prevent further cooking.
In a large bowl mix the cooked, and now cooled, kale with grated carrots and sunflowers. In a glass jar with a lid mix the dressing ingredients, give it a good shake and then pour over the kale. That’s it! Pretty simple, very tasty and good for you too.
We had this last night with wild rice, falafel with tahini sauce. I hope we have enough for leftovers….