Along with the garlic scapes, I bought a bunch of kale at the farmer’s market a few weeks ago. One nice thing about kale is that it’s pretty sturdy, so it can sit in the fridge for a while without getting wilted and/or slimy. I have a few days off this week, which means more time for cooking. I made one or two dishes this weekend, but the results were not very blog-worthy. Sometimes that awesome recipe doesn’t turn out the way you hoped, but you learn from the experience and know what to do differently next time. Yay learning!
Given my recent not-so-great recipe results, I was glad to find one that required little prep and no cooking (except toasting sesame seeds). This salad is light, healthy, and super tasty.
Raw Kale Salad with Vegetables and Cashews
- 1 bunch of kale
- 1 tbsp lemon juice
- 3/4 tsp kosher salt
- 1-2 carrots, peeled
- 10-12 cherry or other similarly sized tomatoes, halved
- 3 green onions, trimmed and thinly sliced (white and light green parts only)
- 1 tbsp orange juice
- 1 1/2 tbsp olive oil
- 1 tbsp sesame seeds, toasted
- 1/2 cup roasted, salted cashews, roughly chopped
- Massage the kale: remove the biggest parts of the ribs from the kale leaves, and tear into bite-sized pieces. Place into large glass bowl and combine with lemon juice and salt. Roll the kale leaves between your hands until they become softer and a bit wilted.
- Using a vegetable peeler, peel the carrot(s) into 2- to 3-inch strips. Add the carrot strips, tomatoes, and green onions to the kale and combine.
- Add the orange juice, vinegar, and olive oil and stir. Let sit for 15 minutes at room temperature.
- Add the sesame seeds and cashews and stir again. As with most salads, all the good stuff will fall to the bottom of the bowl, so make sure you include a little bit of everything when you serve the salad.
Source: Adapted from Keys to the Kitchen