I have a love hate relationship with kale. But this salad is moving me toward love. I think it is the cranberries that do it – they offset the bitterness of the kale perfectly. You can use whatever dressing you love. I always have my tahini dressing on hand. Make as much or as little as you want. These measurements are for one regulation sized bunch of lacinato kale.
serves 2 to 3
1 bunch kale
1 cup toasted walnuts
1 cup cranberries
1/2 cup cooked quinoa
Prep the ingredients. Cook the quinoa. Chop the walnuts and place in a 350 oven for 10 to 15 minutes, or until fragrant and toasty.
Chop the cranberries, grate the carrots and thinly slice the scallions.
Take the kale leaves off the stems and pile one on top of the other. Chiffonade (thinly slice) the kale.
Place all ingredients into a big bowl and toss together with your favorite dressing. Enjoy!
I make this salad pretty much every day. You can really put whatever you want in it, but I find that since I want to make sure we eat the rainbow every day, I always have these ingredients in the house. Dress it up with tofu croutons, toasted sunflower seeds and pumpkin seeds and top it with your favorite dressing. Mine is my creamy tahini.
Red – red peppers, grape tomatoes
Orange – carrots, orange peppers
Yellow – yellow peppers
Green – Romaine lettuce, cucumbers
Purple – red cabbage
Tofu Croutons (makes enough for two lunch-sized salads)
1/4 of a block of extra firm tofu, pressed
1/4 teaspoon garlic powder
Salt, a pinch
Fresh pepper, a grind or two
1 teaspoon sunflower oil
Cut the tofu into small bite sized pieces. Add the oil to a heated skillet. When it is shimmering, add the tofu and toss around to coat. Sprinkle the garlic over the tofu along with the salt and pepper. Toss around again to coat. Continue to cook the tofu over medium heat, tossing it around as it cooks to make sure it doesn’t stick. It should be crispy in 7 to 10 minutes until the tofu is crispy. Enjoy immediately or save for later!
I love this slaw. It screams SUMMER and RAINBOWS!
When you find the first corns on the cob of the season, shuck those babies and make this dish. I like corn raw but you can cook it on the grill or boil it. No matter how you slice it (ha!) you will end up with a crunchy, flavorful, oil free pile of goodness.
Note: some people hate cilantro. I totally get it. One way to mitigate the cilantro-ness is to add chopped scallions or red onions. Also marinating the slaw for an extra 30 minutes mellows it out. But if that is just too much to bear, use parsley instead.
Best served day of.
Makes enough for 2 to 3 plates
2 ears of corn
1/4 of a head of purple cabbage
1/2 red pepper
Cilantro, a few sprigs
Cut the kernels of corn from the cob. Shred the cabbage. Grate the carrots on a box grater or in the food processor using the shred blade. Dice the pepper and mince the cilantro.
Honee Lime Dressing
1 heaping tablespoons stoneground mustard
1 tablespoon Bee Free Honee
Salt, a pinch
Whisk together the dressing ingredients.
Pour the dressing over the slaw and toss to coat. Marinate for an hour or so. Enjoy!
I love finding new things in the health food store. I have never seen watermelon radishes or watermelon seeds before. They are not related in any way but I thought it would make for a nice post.
First, let’s talk about watermelon radishes. They are an heirloom variety of Daikon radish with a pretty pink root. Inside they are even prettier in pink! The center is a hot pink color while the edges are white and sometimes even green like the inside of a watermelon which I assume is where they got the name. They are sort of earthy sweet and perhaps a little peppery (but not nearly as sharp as regular little radishes.) I like slicing them up and adding them to our salads. They especially taste great with cucumbers!
Next, let’s talk about sprouted watermelon seeds. These little guys remind me of sunflower seeds and pumpkin seeds at the same time. They have a nutty flavor and, great news for us vegans, they like little superfoods. They are packed with minerals like iron and calcium, B vitamins, and pack a big protein punch. So next time someone asks me, “Where do you get your protein?”, I have a new answer. We have been popping handfuls of them and topping our daily salads with them.
Try either or both of them and let me know what you think!
I love posting gorgeous salad pictures, especially in the middle of winter. That is a big bowl of Romaine and red leaf lettuce, shredded carrots, diced cucumbers, diced red, yellow and orange peppers, thinly sliced scallions, shredded purple cabbage, thinly sliced radishes and a big sprinkle of chopped dill.
What is missing from this picture? Cute little tempeh “croutons” I made by cutting an 8oz. block of tempeh into little cubes and cooking them in a nonstick skillet with a tablespoon of oil until they got super crispy on all sides.
Serve with your favorite dressing. Enjoy!