ASIAN RAW KALE SALAD

ASIAN RAW KALE SALAD image

Yield 1 1

Number Of Ingredients 19

Raw Red Pepper and Ginger Salad Dressing
1/2 cup olive oil
1 red pepper, seeded and chopped into big pieces
1 lime, juiced
2 tablespoons agave nectar
3/4 inch piece of ginger (approximate)
2 tablespoons apple cider vinegar
1 clove garlic
totally optional: 1/4 teaspoon toasted sesame oil, which isn't raw, but tastes good!
Salad
5 big stalks of kale
Sea salt
Raw red pepper and ginger salad dressing (see recipe above)
1/2 avocado, cubed
1 carrot, peeled and sliced into strips with a vegetable peeler
3 tablespoons purple cabbage, chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon red onion, thinly sliced
1 teaspoon sesame seeds

Steps:

1. First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender. 2. Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale. 3. Throw the kale into a bowl, drizzle in the salad dressing (don't skimp), and toss thoroughly. 4. Add the avocado, carrots, cabbage and red onion. 5. Top with cilantro and a big sprinkle of sesame seeds. Enjoy! Notes This dressing keeps well for about four days in the fridge. I actually think it tastes better after refrigerating overnight.