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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.

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