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Rawkin' Rainbow Kale Salad

Rawkin' Rainbow Kale Salad

(Recipe from The Abundance Diet, 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.) I call this “a salad for the kale haters” because my husband, who isn’t fond of kale, asked for seconds on this incredibly lush and dreamy salad.


Rawkin' Rainbow Kale Salad

Creamy Chili Lime Dressing:
1 large red bell pepper,
cut into 1-inch pieces
1 large clove garlic, minced
1/4 cup raw cashew pieces
(soaked for 4 to 6 hours)
1 tablespoon tamari or Bragg Liquid Aminos
Juice of 1 large lime
1 teaspoon chili powder, or more
(depending on your heat preference)
1 teaspoon ground cumin
Dash of cayenne
1/2 teaspoon sea salt, or to taste
1/8 teaspoon ground black pepper

Rainbow Kale Salad:
1 large bunch
(16 ounces) lacinato or dinosaur kale, tough stems removed, then cut into 1/4-inch shreds
1/2 cup finely chopped cilantro
1/4 head small purple cabbage,
cut into 1/4-inch ribbons
1/2 cup red onion,
cut into 1/4-inch dice or thinly sliced rings
1 large carrot,
cut into thin 2-inch long matchsticks
1 large ripe Hass avocado,
peeled, pitted, and cut into 1/2-inch cubes
1 small jicama,
cut into 2-inch long matchsticks
Salt and ground black pepper, to taste
Lime wedges, for serving
(optional)



In a high-speed blender or a food processor, combine the red bell pepper, garlic, cashews, tamari, lime juice, chili powder, cumin, cayenne, salt, and pepper. Blend until completely smooth and creamy, 1 to 2 minutes.

Transfer the kale and the cilantro to a large salad bowl and pour on the dressing. Toss until all the kale is thoroughly coated, then massage the kale with your hands for 1 to 2 minutes. (Massaging kale makes it taste better!) Divide the kale salad among four large plates and top with the purple cabbage, red onion, carrot, avocado, and jicama.

Season with a bit of salt and pepper and serve with lime wedges, if desired.

Makes 4 servings

 


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