Me: What should I call my kale salad? This is the first recipe that I've ever really made up on my own. This is exciting. Rainbow Kale Salad?
Tim: How about I-Don't-Know-What-To-Call-This Kale Salad.
Me: Nooooo, it needs to be special!
Tim: Why does it need to be special?
Me: Because I'm going to pin it on Pinterest and it's going to go viral!
Tim: ...
Me: ...Okay, tempering self-expectations over here.
Tim: That's probably a good idea.
Alright, so I doubt that my beautiful kale salad recipe is going to be seen by zillions of people, BUT... it is special to me, because I made this up so it's a Sarah original. Huzzah!
Tonight after my workout, I grabbed a handful of pecans (yay protein!) and then threw together some of the delicious veggies we had in the fridge, and I was delighted by the result. This is a total powerhouse blend of fresh, raw veggies enhanced by the bold, tangy dressing. It's also very simple to prepare, and easily adaptable so it's a great way to use up vegetables you have sitting in the fridge. Hope you enjoy!
Bright and Bold Kale Salad
Ingredients:
- 5 stalks of kale
- 1/2 red cabbage, shredded
- 1/2 head of cauliflower (~2 cups)
- 3 carrots, grated
- 1/4 c. olive oil
- 1 T lemon juice
- 1.5 tsp. red wine vinegar (or apple cider vinegar)
- 1/2 tsp. salt
- 1/2 tsp. maple syrup (or your preferred sweetener)
- 1 T nutritional yeast (this is a staple for a lot of vegans, but if you don't have any then no worries
Directions:
- De-leaf the kale the kale and loosely chop the leaves. Chop the cauliflower into small, bite-sized pieces. Toss the kale, shredded red cabbage, grated carrots, and cauliflower in a large salad bowl and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, maple syrup, and nutritional yeast, and pour it over the vegetables. Mix well and serve or refrigerate immediately.
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