Colorful Kale Salad with Orange Ginger Dressing
 
Prep time
Total time
 
Author:
Serves: 4 to 6 servings
Ingredients
Kale 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 radish, julienned (125 ml)
  • ½ red pepper, thinly sliced
  • ¼ cup cilantro or parsley, chopped (59 ml)
  • ¼ cup mint, chopped (59 ml)
  • Sesame seeds
  • Dulse flakes (optional)
Orange Ginger Dressing
  • 1 cup orange juice (250 ml)
  • 2 tablespoons minced, fresh ginger (30 ml)
  • 2 tablespoons sesame tahini (30 ml)
  • 2 tablespoons miso (30 ml)
  • 2 tablespoons cider vinegar (30 ml)
  • 2 tablespoons Bragg’s liquid aminos or wheat-free tamari (30 ml)
  • 4 dates, pitted, soaked
  • 2 teaspoons sesame oil (optional) (10 ml)
  • Cayenne or black pepper, to taste
Instructions
  1. Add the kale, cabbage, carrot, daikon, red pepper, and herbs to a large bowl, and toss to coat. Sprinkle with sesame seeds and dulse flakes, if desired.
  2. Place the juice, ginger, tahini, miso, vinegar, aminos or tamari, dates, and sesame oil, if using, in your blender. Puree until smooth. Blend in pepper, to taste.
  3. Add your desired amount of salad dressing to the salad, and toss to combine.
  4. If possible, allow the dressed salad to sit for 20 minutes. Refrigerate leftovers.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/kale-salad-orange-ginger-dressing