Showing posts with label kale salad. Show all posts
Showing posts with label kale salad. Show all posts
Monday, September 8, 2014
LOWER-FAT KALE SLAW WITH PEANUT DRESSING
More kale! These days I'm constantly looking for great ways to use the ever-abundant kale supply coming out of our garden. Today I give you my version of an old Martha Stewart recipe (from 2009), to which I made a few changes. 1.) I lowered the oil content from 1/2 cup to 2 tablespoons (and I used olive oil); 2.) I used julienned carrots instead of "coins"; and 3.) I "massaged" the kale-- which is just rubbing the sliced raw kale for a very few minutes to break down some of the connective tissue of the kale leaves so that it is softer.
I really liked the idea of the peanut dressing, and it is a delicious, but not heavy, dressing for this salad. I thought of a few changes I could make next time I prepare this: add some grated ginger to the dressing; add some Sriracha sauce; use small cubes of cooked sweet potato instead of the carrots; use rice vinegar instead of cider...
Printable Copy
BRYANNA’S
LOWER-FAT KALE SLAW WITH PEANUT DRESSING
Serves
6
10 cups of thinly sliced kale (wash, drain and strip from stalks before
slicing crosswise)
1 tablespoon olive oil
1 tablespoon olive oil
1 red bell pepper, seeded and thinly-sliced
2 medium carrots, julienned (I used a julienne vegetable cutter/peeler-- see this post about the one I prefer)
Dressing:
6 tablespoons aquafaba or Oil Substitute for Salad Dressing
1/4 cup apple cider vinegar
1/4 cup salted peanuts
2 tablespoons packed brown sugar
1 tablespoon olive oil
1 tablespoon olive oil
1/2 teaspoon coarse salt
Topping:
1/4 cup salted peanuts
Toss together the sliced kale and the first
1 tablespoon of oil in a large bowl. Mix and lightly squeeze or rub the kale
for a couple of minutes, just to soften the kale a bit.
To make the Dressing, add the Oil Sub,
vinegar, 1/4 cup peanuts brown sugar, 1 tablespoon olive oil and
salt to your blender and mix at high speed until smooth.
Enjoy!
Thursday, July 10, 2014
DELICIOUS MASSAGED KALE SALAD WITH RED CABBAGE, APPLES, PECANS & POMEGRANATE MOLASSES DRESSING, À LA NAVA ATLAS
On Monday some old friends from Portland, OR came over to Denman Island for a quick visit and a picnic. We took a driving tour around the island, stopped at one of the more interesting beaches, and then landed at Fillongley Park, with it's lovely long beach and view of the snow-capped coastal mountains on the mainland, and walk through the old-growth forest to the lovely meadow that was once a homestead.
I brought a picnic lunch to share (our guests brought a watermelon for dessert-- perfect!) and we set everything out on one of the picnic tables near the beach. I made a vegan traditional-style potato salad (recipe from my first book "The Almost No-Fat Cookbook" and made with my Tofu Mayonnaise):
and my Multi-Grain Inari Sushi (UPDATE: recipe here!)
For the veggie dish, since we have an abundance of kale in the garden, I made this lovely salad, which everyone really enjoyed (recipe below):
MASSAGED KALE SALAD WITH RED CABBAGE, APPLES, PECANS AND POMEGRANATE MOLASSES DRESSING, À LA NAVA ATLAS
Serves 6
This is a riff on a recipe in Nava Atlas' wonderful book "Wild About Greens", BTW. I can't claim it as my recipe-- I just substituted apples for the pears and used my own homemade salad dressing!
10 ounces of kale (weigh after stripping from the stems), washed and spun dry
1/2 tsp. salt, 1/2 tablespoon olive oil and a squeeze of lemon juice
1 1/2 cups thinly-sliced red cabbage
2 medium apples (tart-sweet), washed and thinly sliced
1/2 cup chopped toasted pecans
about 1/2 cup of Pomegranate Molasses Salad dressing (recipe below), or more to taste
Slice the kale into thin ribbons and place in a large bowl. Sprinkle with the salt, olive oil and lemon juice. Rub the mixture through the kale with your fingers. Keep rubbing the kale until it softens and darkens. Add the other ingredients, including the salad dressing and toss well. Serve immediately or refrigerate until serving time.
BRYANNA'S
POMEGRANATE MOLASSES SALAD DRESSING #2
Yield: about 3/4
cup
Mix together all of
the following ingredients:
1/2 cup vegetarian broth
2 tablespoons pomegranate molasses
1/2 cup vegetarian broth
2 tablespoons pomegranate molasses
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
1 clove garlic, crushed
Enjoy!
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