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

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!

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

WINTER VERSION SUMMER VERSION
150g macademia nuts 150g macademia nuts
1/2 tsp salt (I use Pink Himalaya Salt) 1/2 tsp salt (I use Pink Himalaya Salt)
170g (Dinosaur) kale (washed 100g (Red Russian) kale + 70g lamb's lettuce (washed)
270g red cabbage (washed) 220g baby radicchio (washed)
1 mango (peeled) 1 mango (peeled)
1 papaya (peeled and deseeded) 1 Papaya (peeled and deseeded)
20g fresh mint leaves (washed) 20g fresh mint leaves (washed)
20g fresh coriander 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

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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!

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