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Equal amounts of Kale and Carrots shredded
1/4 of that amount of chopped peanuts and other nuts/seeds such as sesame seed, almonds, sunflower seeds, pepitas
Newman's Own Lowfat Sesame Ginger Salad Dressing
1 tsp more or less of sesame oil (optional)
Chives or Green Onions
Garlic chili sauce - 1/2 tsp (optional)
Thai chili sauce 2 T or more to taste
chopped dried cherries
I use the food processor to chop the peanuts then set them aside. Next I use the shredder blade to shred the carrots then put those in with the peanuts. Remove tough kale stems. Next I pulse to a fairly finely chop the Kale a handful or two at a time. Mix all of the ingredients together and add the dressing to taste.
This is my attempt to replicate a salad made by Pond Hill Farm at Blissfest. We always have lots of kale into the early winter so this uses up quite a bit of kale. It makes a yummy and healthy raw salad. Be prepared to spend some time chewing though. I do remove the tough stems from the kale.
You can also do a kale and cauliflower salad with pecans, dried cherries, a little red onion, and a French mustard vinegarette. Though I guess this is a completely different recipe. I actually like it better than the kale carrot salad. You mince the kale and finely chop the cauliflower in equal portions.
Amanda Boyd was our Artist in Residence in Aug 2015. I made this salad for her and instead of the pre-made dressing I just sprinkled hers with a little sesame oil, rice vinegar, extra Thai chili sauce, and Tamari which is a gluten free soy sauce. We also topped the salad with cold chopped and somewhat shredded chicken. I had baked the chicken in a small dish with olive oil, 3 large cloves of garlic, and a quarter size piece of ginger. I remove the ginger after the chicken is cooked and then cut and shred the chicken with the garlic still in.