Our favorite winter salad and it’s perfect for the holiday table. Don’t just settle for any old kale salad, follow these 3 steps for a better, tastier kale salad.

I often tell the story of how I used to envy anyone that could throw a salad together. Several years ago I set out on a quest to see how the best salads were put together in restaurants and the best dressings to go with it. Today I am known for creating delicious salads that have my guests coming back for more. The good news is that it’s not as difficult as you might think.

This is one of our favorite combinations, especially when it comes to eating greens in the winter. Not all kale salads are created equal, we know! Last year we went to a catered event and the vegan option was kale salad, it was served as big chunks of kale with a creamy dipping sauce-not my preferred way of eating kale and you don’t have to suffer through your kale either.

3 Steps to a tastier kale salad

Follow these easy steps to a better kale salad:

  • If your kale is wilted, do not fear, chop off the bottoms and place in a jar of water. Wait 1-3 hours and your kale will bounce back.
  • Wash the kale before tearing the leaves off the stems and into small pieces. Discard the stems, they will make your kale concoction bitter.
  • Place kale pieces in a bowl and massage with your hands until it starts to wilt, no salt or lemon necessary.┬áTake the small pieces of kale and bunch them together to finely chop them, the finer the kale, the sweeter the salad.

Cabbage, Kale Salad with Spicy Thai and Pomegranate Seeds

These colors never go out of fashion-are you eating the rainbow?

These colors never go out of fashion-are you eating the rainbow?

INGREDIENTS:

Serves 4-8 people

2 heads of kale, prepared as above
1 very small red cabbage or 1/2 of small one, finely chopped
1 apple, cored and chopped
1 bell pepper or 2-4 small sweet peppers, chopped
1/2-1 pomegranate, seeded
1-2 avocados

Take a ingredients and place in a large bowl. Add dressing of choice, we like our house Spicy Thai-it’s thick and creamy, making it perfect for the heavier kale and cabbage salad. If you are looking for the ultimate salad experience always dress your greens in a large bowl and toss with salad tongs to get even distribution of dressing to greens. Once dressed add avocado (do this before you dress the salad and the avocado gets lost in the shuffle, do your guests a favor and let them add their own avocado as they need it).

Spicy Thai Salad Dressing

1/2-3/4 c raw sunflower seeds
1/3 c low sodium Tamari
1/3 c cold pressed olive oil
1/2 c water
1-2 Thai bird chili (or 1 tsp chili flakes, more to taste)
2″ raw ginger, peeled

Place all ingredients into the blender and blend until smooth. Test for texture consistency, add more seeds to make it thicker, more water to make it thinner. Put into glass jars and keep in the fridge for 5-7 days.

This salad rocks alone topped with avocado, or try it with warmed soba noodles for a super tasty fall meal. I am sure once you make this it is going to become one of your favorites. What’s your favorite way to eat salad in fall? I would love to heat from you. In the meantime, sending you tons of love. Wherever you are right now, be kind to yourself, you can never be too kind to yourself, and you deserve all the kindness you can muster!

Until next time.

Sat nam.