Up until recently I always ate my kale cooked. It seemed like the easiest thing to do and if you’ve ever popped some raw kale into your mouth as you’re washing it, you know it’s tough and not particularly delicious. Then I realized that letting raw kale sit in a vinaigrette or dressing for a few minutes softens it up immensely and instead of heating up the kitchen in the summer months, I’m making a giant raw kale salad every week. I eat it for days. By day 3 I am much less enamoured with it but I just change up the veggies in it for the following week and suddenly it feels like an entirely new salad! (I am easily fooled).
I was inspired to modify a Thai coleslaw recipe made by The Sweet Escape Patisserie using everyone’s favourite spicy condiment, Sriracha. You will need these things:
1 bunch kale washed and dried. Tear the leaves away from the tough stems
1/2 small purple cabbage shredded
2 carrots grated or cut into matchsticks
1 pepper, raw beet, zucchini or whatever else you have kicking around, thinly sliced
1/2 cup – 1 cup chopped cilantro (depends how much you like it)
Chopped, toasted nuts of your choice
1 tbsp brown sugar (or a bit more if you find the vinaigrette makes your mouth pucker)
2 tbsp sesame oil
1.5 tbsp rice wine vinegar
1 tsp sea salt
1/2 tbsp Sriracha
2-3 Thai red chilies, seeds removed, finely chopped (only if you like extra heat)
*fish sauce works great but leave it out for the vegetarians
In a LARGE bowl, tear the kale into small pieces and throw in the cilantro and other veg you’re using. I am currently loving raw beets (grate them or use a mandolin to get nice thin slices)
In a bowl: zest and juice the limes. Mix in all the other ingredients, stirring well to dissolve the brown sugar and salt.
Pour half the dressing over the kale mixture. Use your hands to mix and massage the dressing into the kale.
Pour more dressing as needed and mix in.
Let the salad sit at least 15 minutes for the kale to soften. You’ll notice the volume of the salad shrink down. Sprinkle nuts just before serving.
This salad keeps well for 2 days in the fridge. Don’t leave the nuts on the salad as they’ll get soggy.
*if anyone knows how to get photos to appear side by side in Word Press, please let me know. The chiles photo wasn’t really meant to be the way it is.