I’ve been itching to share this recipe with you all, but I haven’t been able to put this salad’s flavor into words. So many words like lovely, colorful, fresh, and tasty spring to mind. Not to mention that it is as healthy as they come, raw, vegan, and loaded with phytonutrients. None of those descriptions are adequate for this salad.
Even the name of it escapes me. Ginger and sesame kale salad? A salad of kale, avocado, and sesame seeds? with sesame and cilantro? Basically, it’s a raw kale salad with homemade red pepper ginger dressing that has an Asian influence. Avocado, sesame seeds, cilantro, carrots, and purple cabbage were the garnishes I used. Although the carrots and cabbage are optional, they were in my fridge at the time and make for a striking combination.
This salad is especially filling because to the addition of the cabbage family’s kale, a so-called “power food.” Kale is a nutrient-rich vegetable rich in the vitamins A, B6, C, and K. (source). Although I could go on and on about the vitamins in this salad, I’d probably just start rambling off the alphabet. To be honest, you don’t even need to be aware of them to enjoy this salad. The salad is quite good and makes you feel like you are glowing from the inside out. Your stomach will appreciate you later, I promise.
Also read: Winter Apple Slaw
Raw Red Pepper and Ginger Salad Dressing
- ½ cup olive oil
- 1 red bell pepper, seeded and chopped into big pieces
- 2 tablespoons apple cider vinegar
- 1 lime, juiced
- 2 tablespoons agave nectar
- ¾ inch piece of fresh ginger, peeled and roughly chopped
- 1 clove garlic
- totally optional: ¼ teaspoon toasted sesame oil, which isn’t raw, but tastes good!
- 5 big stalks of kale
- Sea salt
- Raw red pepper and ginger salad dressing (see recipe above)
- ½ avocado, cubed
- 1 carrot, peeled and sliced into strips with a vegetable peeler
- 3 tablespoons purple cabbage, chopped
- 1 tablespoon cilantro, roughly chopped
- 1 tablespoon red onion, thinly sliced
- 1 teaspoon sesame seeds
- First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender.
- Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale.
- Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly.
- Add the avocado, carrots, cabbage and red onion.
- Top with cilantro and a big sprinkle of sesame seeds. Enjoy!
- This dressing keeps well for about four days in the fridge. I actually think it tastes better after refrigerating overnight. The dressed salad should keep well for a couple of days in the refrigerator, covered. For best results, top with avocado just before serving.