My Bag

0

Close

UR Recipes – October 31, 2016

Asian Kale Salad

By UrbanRemedy


Asian Kale Salad

Kale is a superfood, full of phytonutrients, low in calories, and thermogenic. Cilantro is a natural chelator, meaning it helps rid your body of toxic heavy metals. Garlic is an immunity booster, nori supports the thyroid, and avocado is loaded with heart-healthy omega-3 fats. Amazingly, when you put all of these good-for-you ingredients together, you also have one of the best salads you’ll ever eat. The key to this salad is to cut the kale very finely so its rough texture disappears.

1/2 cup (2 oz / 60 g) finely chopped carrots
1 tablespoon black sesame seeds
2 tablespoons rice vinegar
1/2 cup (1 1/2 oz / 45 g) finely chopped purple cabbage
1 tablespoon white sesame seeds
1 1/2 cups (4 oz / 125 g) very finely shredded kale
1 1/2 cups (4 oz / 125 g) very finely shredded savoy or napa cabbage
1/2 bunch fresh cilantro, roughly chopped
1/4 avocado, peeled and cut into large chunks

FOR THE DRESSING
1/4 cup (2 fl oz / 60 ml) cold-pressed flax oil
1/4 cup (2 fl oz / 60 ml) cold-pressed sesame oil
1/4 cup (2 fl oz / 60 ml) rice vinegar, divided
1 tablespoon organic, gluten-free shoyu soy sauce, such as Eden organic
1 tablespoon raw almond butter
1/2-inch (12-mm) knob fresh ginger
1/2 clove garlic, passed through a garlic press
1 tablespoon coconut palm sugar (optional)

1/4 cup (1/4 oz / 7 g) micro sprouts
2 radishes, cut in half lengthwise
1 sheet raw nori, about 7 by 8 inches (18 by 20 cm), torn into small pieces

To make the salad, put the carrots in a bowl, add the black sesame seeds and 1 tablespoon of the rice vinegar, and toss well; set aside. In another bowl, toss the purple cabbage with the white sesame seeds and 1 tablespoon rice vinegar and set aside.

Put the kale and savoy cabbage in a large bowl. Set aside 1/4 cup of the cilantro and add the rest, along with the avocado, to the bowl. Toss to mix well.

To make the dressing, in a blender, combine the flax and sesame oils, rice vinegar, shoyu, almond butter, ginger, garlic, coconut sugar, if using, and reserved cilantro, and blend until smooth.

Drizzle 2-3 tablespoons of the dressing, or to taste, over the salad and toss to coat evenly. Transfer the salad to a plate. Arrange the carrot mixture on the edge of the salad, then arrange the purple cabbage mixture next to the carrots. Arrange the sprouts and radishes in piles on the other side of the carrots. Tear the nori into small pieces and sprinkle over the salad. (If you like, you can also toss all the ingredients together.)

Serve immediately.

More for you to read

– December 20, 2022

Celebrating Winter Solstice with Neka

By Neka Pasquale, Founder of Urban Remedy

• Element: Water • Nature: Yin • Organs: Kidney, Urinary Bladder, Adrenal Glands, Ears, and Hair • Taste: Salty • Emotion: Fear and Depression Ac…

Read More

– January 4, 2023

Urban Remedy Now Features Lotus Foods Regenerative Organic Certified® (ROC® Silver) Rice

By Neka Pasquale, Founder of Urban Remedy

This rigorous new standard promotes farming that enriches rather than degrades soil and values animals and workers. Urban Remedy is proud to serve Lotus Fo…

Read More

– November 3, 2022

UR Love Podcast: What’s Making Our Children Sick with Dr. Michelle Perro

By Neka Pasquale, Founder of Urban Remedy

In today’s podcast with Integrative pediatrician, Dr. Michelle Perro, we explore What is Making Our Children Sick and steps to improve and protect their …

Read More

Don't miss a beet. Plus $15 off.
*Enter promo code at checkout on your first UrbanRemedy.com order after signing up for our mailing list. View our Terms and Privacy Policy and Your California Privacy Rights Notice.
JOIN US
Close