At a request of a friend I was digging for kale recipes a few weeks ago. I found this one. And well, thought since I recommended it, I should give it a try myself.
I made a few minor tweaks. I used raw sweet potatoes instead of carrots and added sunflower seeds. Otherwise this recipe comes from here. But you can find a number of variations all over the net. I found this variation on Carrie On Vegan’s blog and next time I will try some of her extras – lime juice and tamari sound really good.
My daughter and I were pleased with the simplicity of this particular recipe. She helped with shredding the sweet potato and massaging the kale. She was committed to this salad; to the point she took some in her lunch the next day! It’s really important to massage the kale. Sure it takes time, but it helps tenderize the leaves. Otherwise it takes an incredibly long time to chew each mouthful.
The nice thing about this salad is that it can be made ahead and it will keep in the fridge, all dressed, for several days. The kale does not get wilted or slimy. Perfect for a packed lunch.
Kale Salad with Sweet Almond and Ginger Dressing
- 1 head of kale, washed, thick stems removed and leaves cut or torn into bit sized pieces
- 1 tablespoon olive oil
- 1 sweet potato grated, about 1 cup (which might only be half of a sweet potato depending on your potato)
- 1/3 cup apple juice
- 1/3 cup almond butter
- 1 inch piece of ginger grated
- Salt and pepper
In a large bowl, add kale and olive oil. Massage kale for several minutes with the oil. Really push it around and squeeze. You want the kale to soften and break down a bit. It should reduce slightly in size and volume by the time you are done. This is a great place to ask the kids to help BTW.
In a small bowl, mix apple juice and almond butter. Whisk well to combine and make smooth. Add a bit of water if you feel it is too thick. Add ginger and salt and pepper to taste.
Add sweet potato, sunflower seeds and dressing to kale. Toss really well to coat evenly.