How To Build A Raw Kale Salad

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I have made A LOT of Raw(ish) Kale/Collard Salads in my days!  Having worked in two restaurants that were inside of health food stores, I had access to a lot of produce all of the time, so depending on my mood and ingredients on hand, I have sort of a template, which I would like to share with you.  Most of my recipes are really just templates I color with this spice or that grain, etc.

Basic Raw* Slaw

  • 4 cups sturdy leafy greens (kale, mustard, chard, collards, spinach, escarole)
  • 2 cups red or green cabbage
  • 2 cups shredded carrots
  • 1/4 cup diced red onion
  • 1/2 teaspoon kosher salt
  • 2 tablespoons vinegar or citrus juice
  • 1 tablespoon oil (olive, sesame, flax, coconut)

Massage together for 5 minutes or until the veggies start to break down

You are essentially ‘cooking’ the greens here and not paying attention to flavor. The carrots/onions add a nice dimension to the greens as they break down, creating a vegetable broth.

The greens are super juicy now and I take advantage of that juice and don’t drain it. If you want a cleaner flavor, just strain for 5 minutes before proceeding.  I like to add some of these ingredients that soak up the juice and create a delicious dressing without a lot of extra oil (add around 1/4 cup each or 1 cup all together)

  • toasted sesame seeds
  • sunflower seeds
  •  toasted dried coconut
  • nutritional yeast
  • sun dried tomatoes
  • dried mushrooms
  • raisins
  • dried cranberries
  • apricots
  • toasted walnuts
  • toasted pumpkin seeds
  • crystalized ginger
  • chopped apples or pears (Dried would be great too)

Spices:

NO matter what I’m doing, I always add a small pinch of nutmeg 1/2 teaspoon toasted cumin seeds.

You can add 1/2 teaspoon of these:

  • Basil, marjoram and rosemary for an Italian Salad (great with sun dried tomatoes, walnuts and nutritional yeast)
  • Lemon Pepper, Coriander and Curry for Indian Slaw (great with coconut, and raisinis)
  •  1/4 teaspoon Cardamom,  1/4 teaspoon cinnamon (with pumpkin seeds and crystalized ginger, apples and raisins)

Other ad ins:

  • 2 cups seasonal fruit
  • avocado (this creates an amazing creamy yummy dressing!)
  • 1/2 cup Fresh Herbs  (basil, cilantro, mint, parsley or whatever you have on  hand)
  • Various Raw Veggies  (Broccoli, peppers, celery, sprouts, lentil sprouts, anything you have that needs to be used)

Finally, taste and add to taste:

  • Soy sauce/tamari/braggs or
  • Seasoning Salts
  • Pepper
  • Acid (vinegars, citrus juices, tamarind umeboshi)
  • Your favorite spices
  • More nutritional yeast
  • Your favorite oils (I add more oils last… and usually the best quality oils I have..)
  • Hummus or your favorite bean based spreads

You basically want to get a nice balance of savory, acidic, sweet, crunchy..

*rawish because not all the ad ins are raw

  • Make sure your hands are VERY clean before making this salad
  • This will keep (as long as you NEVER double dip or use the same tasting spoon) for up to 4 days in the fridge.

I hope you play around with what you have on hand.  That is how the BEST creations are made.

Do you have a favorite Raw Kale Salad?

White Bean Borscht

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White Bean Borscht

Borscht

  • 4 T olive oil
  • 1 t caraway seeds
  • 1 T dried dill
  • 4 t  smoked paprika
  • 2 large onions, diced
  • 10 cloves garlic, pressed
  • ½ c carrots , diced ( 1 small )
  • 2 T tomato paste
  • 1.5 t salt
  • Pinch pepper
  • 3 T apple cider vinegar
  • 3 medium beets, peeled and diced. Wash and chop beet greens ; set aside.
  • 4 c cabbage, shredded
  • Reserved beet greens
  • 2 c  waxy potatoes, diced ( around 2 medium )
  • 15 oz can canellini beans, drained or 1.5 cups cooked beans
  • 6 c good quality vegetable broth ( lo w sodium )
  • 2 T soy sauce
  • 2 T apple cider vinegar
  • 2 T fresh dill

    1. In a heavy bottomed 8 qt pot over medium heat, warm spices in the oil for 20 seconds. Ad onion, garlic, carrots  and tomato paste along with salt and pepper.
    2. Sauté for 10 minutes stirring well or until the vegetables are fragrant.
    3. De-glaze with apple cider vinegar
    4. Add beets, cabbage, beet greens, potatoes , beans and broth. Turn heat to medium-hi and cover.
    5. Cook for 35 minutes. While soup is cooking, caramelize shallots
    6. When soup is finished, stir in apple cider vinegar, soy sauce and fresh dill

This soup is delicious topped with Vegan Caramelized Shallot Sour Cream.

Vegan Caramelized Shallot Sour Cream Dip

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Vegan Caramelized Shallot Sour Cream

Caramelized Shallot Sour Cream

  • 2 cups shallots, coarsely chopped
  • 2 Tbsp olive oil or cooking spray
  • Pinch salt/pepper
  • ¼ tsp smoked paprika
  • ½ tsp sugar
  • 14 oz. soft tofu
  • 2 tbsp. coconut milk
  • 1 Tbsp fresh dill
  • 1 Tbsp umeboshi vinegar
  • Salt to taste

  1. Use a cast iron skillet over low heat
  2. Add shallots, oil, salt/pepper, paprika and sugar
  3. Cook for 30 minutes or until very brown.
  4. Stir often
  5. Let mixture cool
  6. Add shallots to a food processor with the rest of the ingredients and process until smooth. Allow mixture to chill for several hours before serving.

This is a delicious accompaniment on baked potatoes and to White Bean Borscht.