About the Recipe
Kale gets a bad reputation for being finicky and dry. The key is finely chopping or dicing your kale to give the dressing more surface area to work with, thoroughly massaging the to break it down, and letting it marinade with part of the dressing for 20-30 minutes in advance of eating.
Ingredients
Salad
2 cups kale, chopped or shredded
3/4 cup purple cabbage, chopped
1 medium carrot, chopped or julienned
1/4 English seedless cucumber
1/4 cup green onions, diced
2 tbsp basil, diced
1 tbsp sesame seeds (optional)
Dressing
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 clove garlic
1/2 medium shallot, chopped
1/2-1 tbsp PBFit powder (can sub for creamy peanut butter instead)
1/2 tbsp honey
1/2 tsp ginger
1/4 tsp salt
1/4 tsp black pepper
Instructions
Step 1
Add all of your vegetable ingredients to a medium sized bowl, be sure you have enough room to toss all ingredients with the dressing!
Step 2
Next, add all of the dressing ingredients to a small or medium sized blender. Blend at a medium to high speed for 30-60 seconds, or until mixture starts to emulsify. Taste, add salt or honey as needed, repeat until you’re happy with the flavor and texture.
Step 3
Pour half of the salad dressing over your kale salad and “massage” the kale well with your hands or tongs for about 2-3 minutes. Add more dressing if desired. Ideally prepare at the start of your meal and keep it in the fridge until dinner is served.
Step 4
Top with sesame seeds, serve, and enjoy! Need some help? View the recipe videos on Instagram and TikTok.