It's The Not Your Typical Kale Salad Recipe
We may receive a commission on purchases made from links.
Let's not exclude our vegan friends from the cookout! VBQ maps out everything you need to throw the ultimate vegan barbecue from starters like this kale salad to desserts.
Tip: Red beets are also well suited to this kale salad. Blanch the slices 2 minutes longer.
It's The Not Your Typical Kale Salad Recipe
A pretty kale salad is the best way to start any meal.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
0
servings
Ingredients
- 1 medium Chioggia beet
- 6 ounces kale
- 1 carrot
- 2 cups shredded red cabbage
- 3 tablespoons peanut butter
- juice of 1/2 lemon
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Directions
- Thinly slice the beet and tear the kale leaves into bite-size pieces.
- Cut the carrot into matchsticks. Blanch the vegetables for 2 minutes and refresh in ice water. Drain well.
- For the dressing, combine the ingredients with 1/4 cup plus 2 tablespoons (90 ml) water in a blender and process until smooth.
- Pour the dressing over the salad, mix well and refrigerate for 30 minutes before serving.