Only-kale-can-save-us-now salad

When I started blogging 9 years ago I had never heard of kale.  Now you only have to wander down to your local supermarket to find big bunches of the stuff.  And if you want to know how to serve it, you don't have to look hard for recipes.  It is often found in our kitchen.  Even so, it has taken me a long time to find a raw kale salad to really love. 

The recipe was found in the Vegan Life Magazine that I bought on holiday.  It was so simple it was worth a try once.  I had tried a few raw kale salads previously and didn't get the kale adoration.  This salad - with the tongue in cheek title "Only kale can save us now salad" started as being not quite right.  The tahini and soy sauce was a bit sharp and salty for me.  Then I added a spoonful of maple syrup.  And suddenly it was wondrous.

I have now made it four times recently and love it.  It is a great side dish in so many meals or just great to eat with a sandwich at lunchtime.  The only time I wasn't quite so keen on it was when I ran out of maple syrup and used agave syrup instead.  More amazingly, E loves it.  He was heard to say he wished there was more of the kale salad the other night.  This is the same man who once said Kale rhyme with Epic Fail.

So finally I have a kale salad that I am really excited about.  I lick my fingers when I have massaged the dressing into the kale.  I am happy to eat a bowl of it without any accompaniments.  Washing and ripping up the kale takes a little bit of time.  Not long.  And it is worthwhile to stop and make a dressing that makes it so easy to include that little bit more greenery on my plate.

I am sharing this delightful salad with Eat Your Greens, Healthy Vegan Fridays, Gluten Free Fridays and No Croutons Required.

More kale recipes from Green Gourmet Giraffe:
Kale cake (v)
Kale, cheese and mole quesadillas (v)
Kale scones (v) 
Potato and kale enchiladas (gf, v)
Pumpkin and kale soup with tempeh crumbles (gf, v)
Tahini lime rice with kale and cashews (gf, v)
'Teriyaki' tofu with brown rice and kale (gf, v) 
Tomato and kale soup with pistachios (gf, v) 

Only-kale-can-save-us-now salad
Adapted from Eat Like You Give a Damn by by Michelle Schwegmann and Josh Hooten via Vegan Life Magazine
Serves 2-4

6-7 large leaves of curly kale (about half a bunch)

Dressing:
1 tablespoons nutritional yeast flakes
1 tablespoon tahini
1 tablespoons lemon juice
1 tablespoons tamari
1 tablespoon maple syrup
1/2 tablespoon linseed meal (flaxmeal)
1 teaspoons onion granules
1/2 teaspoon garlic powder
1 tbsp water, if needed

Garnish:
2 tablespoons hemp seeds (optional)

Firstly tear kale leaves off the stalk and rip up into small pieces.  Wash and dry.  (A salad spinner would be great but if you don't have one like me just wrap in tea towel and squeeze water out.)

In a large mixing or salad bowl, make dressing by mixing ingredients.  It should be a pouring consistency.  Add a spoonful or two of water if too thick.

Tip leaves into the mixing bowl with the dressing.  Use your hands to massage the dressing into the kale.  You want to help the kale wilt a little, spread the dressing throughout the leaves and end up with really messy hands. 

Sprinkle with seeds to serve, if desired.  Salad can be kept in the fridge for a day or two.

On the Stereo:
Waxing Gibbous: Malcolm Middleton