Kale salad with tamari seasoned seeds (oil-free)
Kale salad with tamari seasoned seeds (oil-free)
This dish is inspired by the Hail to the Kale salad from the now-defunct Planet Organic. I think this salad is a standout because of the interesting fusion of balsamic vinegar and tamari - Italy meets Asia. I can eat a large bowl as a meal and walk away totally satisfied. The seeds are also good as a snack.
Yields: 4 meal-size servings
Ingredients
Salad
6 cups kale (1 large bunch) – cut leaves into ribbons and stems into fine slices
2 cups carrots – slice into matchsticks
2 cups purple cabbage – thinly slice
¼ cup red onion – small dice
½ cup dried cranberries
Dressing
2 tablespoons balsamic vinegar
2 tablespoons tamari
1 teaspoon dry oregano or 1 tablespoon fresh
½ teaspoon pink salt
½ teaspoon pepper
Tamari seeds
½ cup pumpkin seeds - soaked and dehydrated [i]
½ cup sunflower seeds - soaked and dehydrated
2 tablespoons tamari
1 tablespoon lemon powder or lemon juice
Steps
Toss the sunflower and pumpkin seeds with the tamari and lemon powder. When they are well-coated place them on a silicon dehydrator sheet. Dehydrate at 115 F until crisp - 6 to 8 hours. You can also use your oven at 400 degrees. Place the seeds on a parchment lined baking sheet, bake 10 minutes. Watch carefully so they don’t burn.
De-stem the kale. Roll the leaves and slice them into ribbons, then finely slice stems. To cut the carrots you can use a knife or a mandolin. I thinly slice the carrots on an angle using a mandolin, then slice the rounds into sticks. You can also use the mandolin to slice the cabbage. Put all the vegetables and the cranberries in a large bowl. Lightly mix, then set aside while you make the dressing.
Measure all the dressing ingredients into a glass measuring cup. Use a fork to lightly whisk it. Pour the dressing over the vegetables. Toss the salad well. I like to do it about a half hour before serving.
To serve, sprinkle a generous about of tamari seeds on top.
The salad can be kept in the fridge for a couple of days. If I know I will only eat half, I don’t dress and add the seeds to the other half until I am ready to eat it. I don’t like it over-marinated.
[i] This step is not required, but I soak all my nuts and seeds. It removes the enzyme inhibitors making them easier to digest. The nuts are then dehydrated for 12 to 20 hours, until they snap or crunch to the bite. They can be stored in an airtight container for three months. I usually make large batches, so I have them on hand for snacking or recipes.
