Colorful Kale Salad with Maple Mustard Dressing

I love eating beautiful, living foods. They make me feel beautiful. : )

I have slightly adapted this recipe from the one from the Forks Over Knives cookbook. I served this as an entrée and was plenty full after eating 1 portion.

If you aren’t used to eating kale raw or if the leaves seem a little too “al dente,” use clean hands to massage the dressing into the leaves. Let it sit for about 5 minutes and then enjoy. It will help soften them up a bit.

Serves 4

Salad Ingredients:
6 cups kale, stems removed and shredded
1 pint cherry tomatoes, halved
1 cup shredded carrot
1 cup shredded purple cabbage
1 can chickpeas, drained and rinsed (or 1 ½ cups cooked from scratch)

Dressing ingredients:
2 tablespoons nutritional yeast
2 tablespoons tahini
2 tablespoons Dijon mustard
2 1/2 tablespoons lemon juice
1 cup white beans
2 tablespoons soy sauce
pinch or two of salt, to taste
freshly ground black pepper, to taste

The best way to “shred” kale is to remove the stems and lay the leaves out, stacked on top of one another. Roll them all up together, like a fat burrito, and then slice thinly, sort of like a chiffonade cut.

Put all of your salad ingredients into a bowl and set aside.

Add all of your dressing ingredients into a high-speed blender or food processor and run on high until creamy. Stop and taste to see if you need to adjust the salt, pepper, or lemon juice.

Toss everything together in a large bowl (with your hands, if you want a “massaged” kale salad) and serve.

kale salad

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