This recipe originated from Radha Yoga and Eatery at 728 Main Street (www.radhavancouver.org) in Vancouver, British Columbia.  It was brought to light by Vesanto Melina (www.nutrispeak.com) is a registered dietitian and author of several great books, including The Food Allergy Survival Guide.

Dressing
1 cup orange juice (250 ml)
2 tbsp minced, fresh ginger (30 ml)
2 tsp sesame oil (optional) (10 ml)
2 tbsp sesame tahini (30 ml)
2 tbsp miso (30 ml)
2 tbsp cider vinegar (30 ml)
2 tbsp Bragg’s or tamari (30 ml)
4 dates, pitted, soaked
cayenne or black pepper, to taste

Salad
1 bunch kale, de-stemmed
and thinly sliced
1 cup thinly-sliced red cabbage
(250 ml)
1 to 2 carrots, grated or julienned
½ cup daikon, julienned (125 ml)
½ red pepper, thinly sliced
¼ cup cilantro or parsley,
chopped (59 ml)
¼ cup mint, chopped (59 ml)
dulse flakes (optional)
sesame seeds

In large mixing bowl, combine salad ingredients and toss well. Combine dressing ingredients in blender and process until smooth. Adjust seasoning. Add dressing to salad, to taste. Toss to combine. If possible, allow the dressed salad to sit for 20 minutes. Kale can also be marinated separately, up to one day ahead. Serves 4 to 6.

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