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"Those who forget the pasta are condemned to reheat it."--Unknown

Chef AJ's Hail to the Kale Salad Recipe

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This recipe for Chef AJ's Hail to the Kale Salad is from The Applegate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large heads of curly kale (about 24 oz)
sesame seeds, hemp seeds, peanuts, almonds or cashews (optional)
Dressing:
1 C raw almond butter (unsweetened, unsalted)
1 C coconut water (or regular water)
1/4 C fresh lime juice (about 2) and zest
2 cloves garlic
fresh, peeled ginger (about 1" or 3/4 oz)
2 T low sodium Tamari
4 pitted dates (soaked in water if not soft)
1/2 tsp red pepper flakes
Directions:
Directions:
In a high-powered blender, combine all dressing ingredients until smooth and creamy. Remove the thick larger stems from the kale and place in a large bowl. Pour 2 C of the dressing over the kale and using a Ulu blade, massage the dressing into the kale while using the Ulu to finely chop the kale. Sprinkle with seeds or nuts before serving.

Like a woman, this only gets better with age. This dressing also makes a delicious peanut dip for fresh veggies but you need to cut way back on the water and add some cilantro.
Personal Notes:
Personal Notes:
This recipe will appear in Chef AJ's upcoming vegan cookbook.

 

 

 

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