Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, October 25, 2011

Easy Raw Kale Salad

We recently discovered this recipe (I think it was from Jill Ovnik's newsletter but now I can't remember) for preparing kale quickly, easily, and deliciously. Greens are an excellent source of fiber and kale is rich in beta-carotene. When it's eaten raw, it's even more beneficial.

Raw kale with creamy macaroni

We have been making different types of kale (green, red, dinosaur) using this very simple recipe. Not only is it delicious the day of, we eat leftovers (if any) the next day with other raw vegetables we have on hand, such as cucumber, avocado, or tomato.

1. Take 1-2 pounds (any kind) of kale and rinse well. We immerse the leaves in a large bowl with a few changes of water to get all the dirt and sand out.

2. Cut/tear out the thick stems in the center of each leaf by hand or with kitchen scissors. Dry well with a dish towel.

3. On a large cutting board, cut the kale leaves into thin strips and place in a large mixing bowl. Add 1 tbsp olive oil (or oil of your choice, flaxseed or almond oil would also be good) and sprinkle real salt over the kale. With a spoon (it's easier with your clean hands) mix the salt and oil into the kale well. The kale will begin to soften slightly but still be green and perky. Add a little more olive oil and salt if needed. We also sometimes add a tablespoon of nutritional yeast for a little bit more of a nutrition boost (its texture/taste resembles parmesan cheese ever so slightly) while it does not overpower in taste.

4. Add any other raw veggies of your choice, if desired.

This is a nice change of pace than a lettuce salad and a great way to serve greens without cooking them and then having them cool too quickly for your meal.


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