Salads made with hard vegetables and hearty greens are great to make in large quantities to store in the fridge to enjoy throughout the week. Using greens like kale only get better with more marinating time. For best digestion and assimilation, massage kale with olive or coconut oil and sea salt or lightly steam/saute. Raw kale is a bit hard to digest and chew so it is best enjoyed broken down a little bit in one of these ways. Eating greens like this are super important for getting vital minerals like magnesium in your diet as well as alkalizing the body.
Your food should look and taste how you want to feel. Having a vibrant bowl before you is exciting to the eyes and palate. When you eat more living foods (unprocessed or heated fruits and veggies), you will feel more alive! When I make salads, they come together with a little of this and that, and this one looked so pretty I had to share-unfortunately I’m not one to measure much so I encourage you to eyeball your ingredients and taste along the way to make sure you enjoy the outcome. The measurements below are approximate. Salads can be a fun way to play with different vegetables (and can be way more than just romaine and iceberg lettuce) and there are so many combinations and flavors to create.
4 large carrots
1/2 of a small red cabbage
1 large bunch kale (+ 1 tbs coconut oil if sauteing)
1-2 cups spinach
2 green onions, chopped
1 inch piece of ginger, grated or juiced
3 tbs apple cider vinegar (or lemon juice)
2 tbs tahini (unsalted)
1 tbs sesame oil
1 tbs raw honey (I used a cayenne spiced honey-for a little heat sprinkle in some cayenne pepper or 1 tsp chili flake)
1 tsp sea salt
2 tbs sesame seeds
1/In the bottom of a large mixing bowl, whisk together ginger juice, apple cider vinegar, tahini, sesame oil, honey, and sea salt. Set aside. Rinse veggies well. In a food processor or with a box grater, shred carrots and cabbage. Add to mixing bowl with dressing and wait to toss until other ingredients are added.
2/ Rip kale leaves away from stem and lightly saute in 1 tbs coconut oil until soft, about 2 minutes (if adding raw, massage kale in olive oil and sea salt in separate bowl, then incorporate). Add the kale and raw spinach to shredded cabbage and carrots. Toss all the veggies in the dressing until well coated.
3/ Add chopped green onion and sesame seeds on top or combine until well distributed with the veggies. Serve cold. This will keep for about a week!
*You may need to double the dressing recipe depending on the size of your veggies and how you like salad dressed*