Raw Food Rainbow Kale Salad


Ingredients:

  • Creamy Chili Lime Dressing:
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 large clove garlic, minced
  • ¼ cup raw cashew pieces (soaked for 4 to 6 hours)
  • 1 tablespoon tamari or Bragg Liquid Aminos
  • Juice of 1 large lime
  • 1 teaspoon chili powder, or more (depending on your heat preference)
  • 1 teaspoon ground cumin
  • Dash of cayenne
  • ½ teaspoon sea salt, or to taste
  • ⅛ teaspoon ground black pepper

Rainbow Kale Salad:

  • 1 large bunch of about16 ounces lacinato (dinosaur) kale,
  • tough stems removed, then cut into ¼-inch shreds
  • ½ cup finely chopped cilantro
  • ¼ head small purple cabbage, cut into ¼-inch ribbons
  • ½ cup red onion, cut into ¼-inch dice or thinly sliced rings
  • 1 large carrot, cut into thin 2-inch long matchsticks
  • 1 large ripe Hass avocado, peeled, pitted, and cut into ½-inch cubes
  • 1 small jicama, cut into 2-inch long matchsticks
  • Salt and ground black pepper, to taste
  • Lime wedges, for serving (optional)


Method:

  1. In a high-speed blender or a food processor, combine the red bell pepper, garlic, cashews, tamari, lime juice, chili powder, cumin, cayenne, salt, and pepper. Blend until completely smooth and creamy, 1 to 2 minutes.
  2. Transfer the kale and the cilantro to a large salad bowl and pour on the dressing. Toss until all the kale is thoroughly coated, then massage the kale with your hands for 1 to 2 minutes. (Massaging kale makes it taste better!)
  3. Divide the kale salad among four large plates and top with the purple cabbage, red onion, carrot, avocado, and jicama.
  4. Season with a bit of salt and pepper and serve with lime wedges, if desired.

recipe and image: vegkitchen