There are a few things I learned about kale that certainly helped me welcome this nutritious green into my daily diet. No, kale and I were not exactly love at first sight! What I really wanted was to give it a try because of all the health benefits, however introducing raw kale to ones taste can take a little while… boy am I glad I tried!
The number one way I like to consume kale is by juicing it along with other greens, vegetables and fruits to blend in the flavors and yet absorb all it’s great nutrition. I think a lot of people would agre with me on this one. My second best way to eat kale (and other not-so-chewy green such as collard greens) is sautéed lightly, just enough to soften up the leaves. But recently I discovered that YES I can eat raw kale in a salad and enjoy it to the end. In fact not only did I enjoy this salad but so did my guests, as it was the only dish we did not have any left overs!
The trick was to work with the leaves, massaging them gently with my fingers. After cutting the large leaves from the stems and into small bite-site pieces, I placed them in a salad spinner and washed them under cold water. I massaged the leaves again as they air dried. This simple process made all the difference in the texture of the raw (rough) kale and I can assure you will notice the difference and be able to enjoy it as well.
The same goes for the cabbage, as in it’s raw form can be tough to eat. Cutting it into really thin edible slices and massaging it with my fingers made it quite enjoyable to eat and a great colorful addition to this salad. As the salad started to take form, I struggled to find the right dressing to properly bring the ingredients together in a sweet tasteful way, which I find to be the key at this point to pair with my friend kale, who isn’t the sweetest of all leaves. That’s when my bottle of tahini came to mind. So I combined with a few of my favorite salad dressing ingredients and the result was nothing less than a fantastic, not overly sweet, tangy dressing to die for.
- 1 big bunch of kale
- 2 large carrots
- ½ purple cabbage
- ½ cup sesame seeds
- ⅓ cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup tahini
- 1 large lemon (freshly squeezed)
- 3 tbs honey
- Cut the kale leaves from the stems and into bite-site pieces. Place it in a salad spinner and run under cold water. Spin a few times. Remove the leaves from the salad spinner by hand and massaging each leafy piece as it air dries. Set aside. Wash and cut the purple cabbage into small and thin slices and shred the carrots. Pour the sesame seeds over the salad. Set aside.
- Place the remaining ingredients (salad dressing ingredients) in a blender and pulse for about 1 minute. Add to the salad, mixing it well so it's uniformly combined. Serve immediately.
I hope you enjoyed my suggestions and find my cooking style tasteful. Please let me know in the comments below YOUR best kale recipes.