Have we exhausted the topic of raw kale salad? Perhaps. The quest for tasty and interesting preparations for healthy food, however, is a noble one, and raw kale is a king amongst nutritious food. This version features a hearty tahini dressing and was based off this recipe from the blog "live natural." I liked that it is hearty and, depending on what you add, could be a stand-alone meal. I feel like the dressing could use some tweaking--depending on whether you prefer a tangier flavor or a sweeter one, you could add garlic or honey.
Of the lessons I've learned with all this kale-perimentation, it's most important to remember: 1) remove the stems, 2) chop the kale finely, 3) allow the kale to marinate for a while before eating, 4) consume the kale within 3 days or so of preparing, and, last but not least, 5) the quality/freshness of the kale truly makes a difference.
Make dressing:
Whisk together 3T tahini, 1T EVOO, 2T lemon juice, 1T soy sauce, 1T apple cider vinegar.
Make salad:
Remove the stems from 1 bunch of kale
Process in the food processor to small pieces
Add 1 handful raisins or 1 chopt apple, 2 grated carrots
Toss with dressing. Allow to sit for at least 30 min prior to nomming to allow the kale to tenderize
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4 comments:
"The quest for tasty and interesting preparations for healthy food, however, is a noble one, and raw kale is a king amongst nutritious food."
I fear your eloquence will be wasted in your medical career (unless you write your clinical research articles in the style of medieval epics).
I am considering submitting all progress reports and consult requests in rhyming verse. It would certainly set me apart.
Slight modification of the tahini dressing: just use tahini and lemon juice and apple cider if someone wants you to cook without oil.
I am considering writing my thesis in the style of a light narrative.
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