“Raw kale is an amazingly awesome ingredient and you will be astounded at how delightful it is. If you allow time for the dressing to soak in and soften the leaves it become seven more delightful (see below).” – world-class chef Mark Reinfeld
Ingredients – Serves 4
- 6 cups lightly packed kale, stems removed
- ¼ cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- ½ cup grated carrot
- ½ cup thinly sliced purple cabbage
- 2 Tbl olive oil
- 1Tbl freshly squeezed lemon juice
- 1garlic clove, pressed or minced
- 1tsp maple syrup
- 1tsp wheat-free tamari or soy sauce
1.Chop the kale and toss in a mixing bowl with the red and yellow bell peppers, carrot, and cabbage.
2.Whisk all of the dressing ingredients together in a small bowl and pour over the salad. Use your hands to massage the dressing into the kale, making sure that it is evenly distributed.
3.Either serve immediately or chill for 10 minutes or more to allow the kale to soften.
Tips and Tricks
Rubbing oil into the kale and allowing it time to soak in softens the leaves making them increasingly more delicious with time. Another technique is to rinse the kale under hot water to soften.
~Though eating a rainbow is recommended for health, don’t over-concern yourself with sticking to this precise list of vegetables. Use what you have or what you love.
~Try adding other flavors to the dressing ingredients such as 2 tsp balsamic vinegar, 1tsp stone ground mustard, or ½ tsp red or green curry paste.
You are invited to join Mark’s highly praised on-line cooking class membership program, teaching healthy meal preparation that integrates the many benefits of vegan, vegetarian, raw food, gluten free and plant-based diets. As Mark says, “The Best Health Care Is Self Care” and he should know after teaching hundreds of people just like you and traveling the world sharing this wisdom with all of his students.