Kale Salad

Kale Salad
I am always looking for different ways to prepare raw salads. This one has been a hit with adults and children. It uses raw kale but you would never know it. Massaging greens with a little sea salt breaks down the cell walls of the plant and allows it to become soft, as if it were cooked. This recipe is adapted from a recipe by Cherie Soria, my teacher at the Living Light Culinary Institute. Kale is easy to grow and does well in cooler climates like the Pacific Northwest. It is part of the Brassica family and is high in vitamin A and C, manganese, dietary fiber, calcium, copper, vitamin B6, and potassium.

Dressing:
4 tablespoons olive oil or flax oil (I use flax)
3 tablespoons fresh squeezed orange juice
2 teaspoons lemon juice
2 tablespoons light miso
1 clove garlic, crushed
1-2 teaspoons agave or maple syrup
1 1/2 teaspoons onion powder
1/4 teaspoon dijon mustard or pinch of ground mustard powder
1/8 teaspoon Himalayan Crystal Salt
Pinch of cayenne pepper (optional)

Salad:

1 bunch kale, de-stemmed and cut into ribbons
1/4 head cabbage, shredded
2 tomatoes, seeded and chopped
1/4 cup thinly julienned red onion (optional..I don't use it when kids are going to be eating)

Directions:
1. Combine ingredients for dressing in a bowl and whisk to a smooth consistency.
2. Chiffonade the kale into thin strips and massage with a small amount of salt to soften.
3. Toss just the kale with dressing and massage for three minutes, add the rest of the salad ingredients.