My daughter Kimberly ate at VegFest in Cali a while back, she went so crazy for this salad she emailed me about it. I found it on the internet the recipe on the internet. Now I'm not a fan of Kale but since it is a SUPER FOOD I'm trying to find ways to eat it. Well, this is one of them, for those of you that feel like I do about cooked Kale (YUK!!) you must try this. Kim said she was craving it and went back a couple of times just to have this salad. I made it yesterday and the whole family loved it. My neighbor suggested adding slivered almonds, cranberries and/or raisins. The key to this salad is making sure you marinated it sufficiently, that sweetenes and softens the kale. Also, you can probably ignore the nutritional yeast, but it adds a really good flavor plus added nutritional benefits. Please, someone try this and get back to me.!!!!
All Hail Kale Salad
Ingredients: Yields 6-8 servings
2-3 bunches curly kale, chopped or torn into small pieces
1 red onion, chopped
5 cloves of garlic, chopped
3 TB olive oil
2-3 TB Bragg liquid amino (I used soy sauce)
2 TB nutritional yeast
Cayenne pepper to taste
Put kale in bowl and pour on olive oil. Stir with salad tongs to make sure all leaves are coated. Add in rest of ingredients and mix well with tongs. If possible, let marinate at room temperature for about 15-30 minutes before serving.. Enjoy
Kale Salad Recipe & DC VegFest
