Kale salad recipe with red cabbage and walnuts
When travelling, it's hard to adhere to any strict diet. I say to myself, "I'm in *insert location*, I'm not restricting myself when it comes to *insert speciality food*." Any sense of balance or self-restraint goes out the window. But when the pimples start cropping up, and I feel a little extra bloated, I know it's time to detox (I'm never too fond of that word). To do so, I turn to the esteemed superfoods, like kale.
Kale is a tricky one, however. It's often hard to eat and digest given its dry and tough texture. And yes, it's possible to cook it a bit before eating, but sometimes you just want to toss it into a salad without the additional prep. After doing some research, it turns out that the secret lies in massaging your kale, a technique that's imperative to its scrumptiousness. It's weird, but it works. When massaging the kale, rub the leaves using your fingers until they start to soften. The key is to retain a touch of the crispiness without it tasting mushy.
Below, we've put together a hearty kale salad that can be enjoyed on its own or as an accompaniment to our delicious truffle mushroom soup.
INGREDIENTS
6 to 7 green kale leaves
1 cup walnuts
3/4 cup dried cranberries
1/2 lemon
Avocado oil
Olive oil
2 cups red cabbage
Fresh salt and pepper (for taste)
1 tbsp sumac
1 tbsp pomegranate syrup
1 tbsp chili flakes
1 tsp ground coriander
2 tbsp honey or maple syrup
2 garlic cloves
1 tbsp cup red or white wine vinegar
METHOD
Pull the kale leaves from the tough stems and discard the stems.
Cut the kale into small pieces. Cutting them too big makes them harder to eat. Then, transfer them into a salad bowl, adding 1/2 a lemon, a pinch of freshly ground salt and pepper, and a drizzle of avocado or olive oil.
Work the kale leaves with your fingers, pinching and squeezing until they begin to wilt. The kale will be tender and easier to chew.
Chop some walnuts into small pieces and throw them into a frying pan over medium-high heat, cooking it with a bit of avocado oil. Cook for about 5 minutes, stirring frequently. Transfer the walnuts into your salad bowl.
Add your chopped red cabbage, 1 garlic clove and a pinch of salt and pepper in the same frying pan and cook for about 3 to 5 minutes. I prefer it to be somewhat crunchier, so I cook them for 3 minutes. Transfer the cabbage to the salad bowl.
Add some dried cranberries into your salad, along with the sumac, ground coriander, chili flakes, pomegranate syrup, honey, remaining garlic, red or white wine vinegar and a drizzle of olive oil. Mix everything, and your salad is ready to serve.
EXTRA TOPPING IDEAS
Goat feta cheese
Avocado
Thinly sliced apples