Receta Kale Slaw-Salad
Everyone seems to be talking about the health benefits of kale lately, and rightfully so. Kale is a leafy green cruciferous vegetable in the cabbage family and it is loaded with vitamins, minerals and fiber. Since it’s texture is heartier than lettuce, it holds up longer in a salad. When preparing raw kale, I’ve found that it’s best to either massage it with olive oil or chop it up into fine pieces. In this recipe I used a food processor to chop it, and then topped it with a garlicky dressing similar to one that I’ve had at a whole foods salad bar. If you like garlic, this dressing can be addictive! I’ve had the dressing at Whole Foods, and I searched online for a copy cat-recipe, and of course found several. I mixed and matched a few of the recipes and came up with on that tasted perfect on the Kale Slaw.
Kale Slaw - Salad
INGREDIENTS
Salad:
1 bunch of Kale
1 small head or ½ large head of purple cabbage
- 3-4 carrots
- Sesame seeds
- Dressing:
- 2 Tablespoons Tahini
- 2 Tablespoons Cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 Cloves garlic
- 2 Tablespoons of Tamari Sauce
- 3 Tablespoons of Nutritional Yeast
INSTRUCTIONS
Salad:
Separate leaves from Kale stalks by Sliding your hand down the stalk of each leaf, and discard the stalks Add the leaves to a food processor and blitz until the kale is chopped, add to a bowl
Add carrots and blitz until well diced, and add to the bowl
Add the cabbage to food processor and blitz until finely chopped and add to bowl
Add Dressing and mix well
Sprinkle with sesame seeds
Dressing:
Combine Tahini, lemon juice, vinegar and Tamari in a food processor and blitz to combine.
Add garlic and blitz until well combined, then add the nutritional yeast.
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http://simpleandsavory.com/kale-slaw/