Mostly, though, I don't worry about it too much. I just enjoy eating it.
This salad is for those of you who are already kale converts, as well as the (probably few) of you who are still unsure. The kale is livened up with a dressing of peanut butter, soy sauce, lemon juice and garlic...as well as some last minute chopped apple for sweetness. It is delicious raw, but can also be turned into a cooked dish. I made an impromptu chickpea flour scramble with a decent amount of the salad and a 1/4 cup of chickpea (besan) flour mixed with 1/4 cup water. I left the apples out of that serving option, but it was a delicious alternative to the salad in standard form.
If you are serving this straight up, it makes a great side dish or light main. If you want a more substantial meal, just add some cashews or almonds, sweet potato, or wrap bread of choice.
Kale as bland diet food? I don't think so.
Kale, cabbage and apple salad with a peanut dressing
Good for you whilst tasting delicious!
Vegan; can be raw and gluten free (use a soy sauce substitute)
Enough to serve 6 as a side, or 3 as a main
Author: Bite-sized thoughts
For the dressing -
1/3 cup unsalted peanut butter
1 tbsp soy sauce
2 tbsp lemon juice
2 tbsp non-dairy milk
1 clove garlic, crushed
For the salad -
4 cups kale, torn or chopped into small pieces
1/4 head purple cabbage, roughly chopped
1 yellow or red pepper, roughly chopped
2 sticks celery, chopped
2 apples, chopped, to serve
To make the dressing, blitz the peanut butter, soy sauce, lemon juice, non-dairy milk and garlic in a small blender or food processor. If you don't have either of those, whisk well to combine by hand.
Combine all salad ingredients except the apple in a large bowl. Pour over the dressing and massage into the salad using clean hands.
When ready, chop the apple and toss over the salad at the point of serving.