Tuesday, April 24, 2012

Kickin’ Kale Coleslaw...

This salad recipe is partly inspired by the one my friend J brought to Easter this year, and partly inspired by the delicious kale salads I ate at Choice Health Bar in Lahaina, when I was in Maui in October. It’s the perfect blend of sweet, tangy and spice. The sweet coming from the dried fruit, the tang coming from the mayo, and the two vinegars, and the spice coming from smoked paprika, pepper, allspice, clove and curry powder. It may sound like a strange combination but trust me when I say they work in perfect harmony together. Paired with earthy hemp and sesame seeds this salad is a powerhouse of awesome flavor, and it got gobbled up faster then anything else when I made it for Earth Day.

One important thing to note about this salad is that, par usual I didn’t really measure the spices as well as I should have. You see I started off with a certain measurement, either 1/4 or ½ tsp and then kept adjusting from there. Unfortunately I neglected to write down what the final mastermind became for some of the spices. With the ingredients I’ve noted as (to taste) I suggest erring on the side of caution and going with the conservative measurement first, then tasting and adjusting to suit your preference. With the garlic and curry powder it’s also important to keep in mind that you want enough of each of those flavors to taste them, but not so much that either one of them is overpowering. You want to shoot for a mild garlic flavor and a mild curry flavor. In fact as you prepare the salad keep in mind that the flavors should be working together not fighting one another, meaning no one flavor should really overshadow the others. Instead they should be layered together to enhance the dish as a whole. With that in mind, you can’t go wrong. I know I at least will be making this salad - or some variation of it - for years and years to come!

Kickin’ Kale Coleslaw

4 ½ C Shredded Kale
3 Carrots Grated
1/4 C Raisins
1/4 C Dried Cranberries
3 Tbsp Hemp Seeds
2 Tbsp Sesame Seeds
½ C Chopped Green Onions

½ C Non-dairy Mayo
1-2 Tbsp Apple Cider Vinegar (to taste)
1 tsp Toasted Sesame Oil
1 tsp Umeboshi Plum vinegar
 2-3 Packets Stevia (to taste)
½ tsp Ground Allspice
3/4 tsp Smoked Paprika
3/4 tsp Dried Oregano
½-3/4 tsp Ground Thyme (to taste)
½ tsp Garlic Powder (to taste)
½-3/4 tsp Curry Powder (to taste)
Dash of Cinnamon and Cloves (slightly less then 1/8 tsp each)
Black Pepper to taste

- The easiest way to shred kale is in a food processor. Just pop it in and pulse a few times until you have fine shreds. Don’t puree it! If you don’t have a food processor just slice it thin with a knife.

- Once the kale has been shredded place it in a bowl with the grated carrot, cranberries, raisins, seeds, and onions.

- Combine all dressing ingredient in a small bowl and whisk until thoroughly combined. Taste for flavor and adjust seasoning as needed. For an additional kick you can always add a pinch or two of Cayenne pepper! Enjoy!

1 comment:

  1. I totally forgot about this awesome dish! Yeah, it did sound weird when you made it but you can't complain with the results. Thanks for making it!