Kale Salad

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 07/28/2020, viewed by 1173 , 0 Comments
yield4 portionstotal time40m

This recipe brings my list of good recipes involving kale to a total of 3. Kale lives in a narrow flavor band of tough and grassy. Massaging the leaves helps soften it up. An aggressive ginger and carrot dressing helps liven up the flavor.

Translations available inen-USin-ID

What you will need

DRESSING

2" Fresh Ginger

1 cup Shredded Carrots

2 Tbsp Rice Vinegar

½ cup Water

¼ Olive Oil

SALAD

1 bunch Kale

1 Red Beet

2 Tbsp dried Cranberries

Sea Salt

¼ cup Pepitas

Black Pepper

(Nutritional facts 118 calories, 6.99 g fat, 12.17 g carbohydrates, 4.37 g protein, undefined mg cholesterol, 50 mg sodium)

How to cook

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Peel ginger with a spoon and grate or chop to a fine paste.

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u might use to grate Parmesan.

Peel carrots and grate finely to a paste, using the side of a box grater you might use to grate Parmesan.

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ut 1/4" wide.

Wash the Kale. Remove and discard stems. Bundle and slice into ribbons, about 1/4" wide.

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ly as possible.

Remove and discard the coarse stem tip of the bet. Peel, then slice as thinly as possible.

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Give the dried cranberries a rough chop.

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Pour the rice vinegar into a small mixing bowl.

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Add the grated carrot.

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Add the grated ginger.

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Add the water.

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Whisking continuously, add the olive oil in a thin stream.

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Place the sliced kale In a large mixing bowl.

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 and tenderize the leaves.

Add a little salt, crushing the Kale through your hands to work in the salt and tenderize the leaves.

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Add the ginger-carrot dressing.

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Add the beet slices.

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Add the chopped cranberries.

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 needed. This salad tends to improve with a little time to marinate.

Add the pepitas. Give the salad a taste and add a little salt and pepper as needed. This salad tends to improve with a little time to marinate.

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