UPDATED! EXOTIC KALE SALAD (R, V+, GF, GRF)

 Vegan Kale Salad - The Little Plantation

 

Note: The pictures were updated June 2015. Why? You can find more details here :)

About a year ago I did a little experiment – on facebook I chronicled what I ate and fed my family during our transition to a mainly whole food plant-based diet. Kale was a food that featured very regularly and attracted a lot of attention! Many people had never heard of it before or were made to believe that it doesn’t taste good! So I made it my mission to try and present kale in as many ways as I could possibly think of, hoping to show off its versatility and adapting its use so that there was a recipe to convert even the most sceptical of critics. This salad here was one of my star attractions. I LOVE it. I LOVE it! I LOVE it! And hereby challenge anyone to make either version of it (Summer or Winter) and not feel the same way about it! 

Adapted from a recipe by the brilliantly bold and creative mastermind that is Ottolenghi!

 Vegan Kale Salad - The Little Plantation

UPDATED! EXOTIC KALE SALAD (V+) (R) (GF) (GrF)

 

Preparation Time: 25-30 minutes (the chopping takes a little while)
Serves: 6 - 8

SUMMER VERSION

150g macademia nuts
1/2 tsp salt (I use Pink Himalaya Salt)
100g (Red Russian) kale + 70g lamb's lettuce (washed)
220g baby radicchio (washed)
1 mango (peeled)
1 papaya (peeled and deseeded)
20g fresh mint leaves (washed)
20g fresh coriander leaves (washed)

WINTER VERSION

150g macademia nuts
1/2 tsp salt (I use Pink Himalaya Salt)
170g (Dinosaur) kale (washed
270g red cabbage (washed)
1 mango (peeled)1 mango (peeled)
1 papaya (peeled and deseeded)
20g fresh mint leaves (washed)
20g fresh coriander leaves (washed)


Dressing Ingredients for either version of the salad:

Juice of 5 limes (100ml)
3 tbsp maple syrup
2 tsp sesame oil
1 tsp dark soy sauce
4 tbsp olive oil

 Vegan Kale Salad - The Little Plantation

Instructions:

Prepare the dressing in a separate small container by mixing all the ingredients together.

Finely chop the kale, cabbage OR radicchio, mint, lamb's lettuce (if using) and coriander and toss together in a large bowl. Add the salt, nuts and dressing. Serve on a plate and add the mango and papaya as a garnish (as shown). It’s that simple.

I usually serve this salad alongside 2 other salads (usually including one potato based salad) when we have friend over, but you can also serve it as a starter or side dish for an Asian inspired meal. 

IMPORTANT: This is a big salad! If you only have 3-4 people eating, just half the amount of ingredients to create a smaller salad.

Tip 1: You can replace the kale with spinach or savoy cabbage
Tip 2: You can replace the macademia nuts with hazelnuts
Tip 3: Eat with my fab patatas!
 

 Vegan Kale Salad - The Little Plantation