lemon parmesan kale salad
2 heads of kale, washed
1/2 cup freshly grated parmesan
1/3 cup olive oil
1/4 cup lemon juice
3 cloves of garlic, grated
1-2 tablespoons low sodium soy sauce
a pinch of sea salt
crushed black pepper
chop the kale into a serving bowl and mix in the parmesan cheese. set aside. in a separate bowl, whisk together the olive oil, lemon juice, garlic and soy sauce. pour the dressing over the salad, and spend 2 minutes massaging the dressing into the leaves. the kale will reduce in size to about half of what you started with. by massaging the leaves of the kale, the bitterness disappears and the kale turns a dark, glossy green. it’s really quite beautiful! stick it into the fridge and it will be good for at least a couple of days…if it lasts that long!
did we all enjoy our labor day weekends? i sure did! how wonderful to have that extra day off…
and tuesday brings another favorite salad recipe for you today! kale has quickly become a favorite of mine. i love how crisp and peppery kale is, it’s an excellent addition to almost anything. i’ve been adding it in my smoothies, wilting it over the stove with butter and garlic, even adding it on a sandwich! and this easy spin on coleslaw makes an excellent salad to add to any meal.
sesame ginger kale slaw
1 bunch chopped kale
1/2 cup chopped scallions
1 cup thinly sliced purple cabbage
3 grated carrots
mix all of the veggies and set aside.
for the dressing:
1 cup vegenaise
1/2 cup minced ginger
1 tablespoon toasted sesame oil
3 tablespoons of tamari
1/4 cup toasted sesame seeds
1 teaspoon honey
blend well and toss over the mixed veggies.
this makes one huge salad. be prepared to share with friends and family or eat it all week long. but believe me, you won’t get tired of this one!
i am taking on a healthier lifestyle, and i’m feeling pretty happy about things. (as soon as that monster cookie ice cream is GONE, and once i get a juicer, life will be even better) i wanted to share one of my favorite recipes with you. its the way i was introduced to tofu, about 6 years ago. its been my super-comfort food for the last few years in manhattan, and i can make my dream sandwich with this stuff . . .
so here it is, my favorite, tofu salad.
- 14 ounces water-packed extra firm tofu, drained & diced
-carrots, shredded about a 1/2 cup
-3-4 scallions, chopped
-1/2 of a bell pepper
-1/4 toasted sunflower seeds
-1/2 cup of vegenaise
the ‘rules’ are very loose and i rarely measure amounts, just eyeball it – i even skip the celery because i hate celery! (but do yourself a favor, and add some celery, the way it was meant to be.) so add more veggies, less veggies, different veggies, whatever. i believe part of the fun in cooking is making a recipe exactly how you want it to be. pack this up and store it in the fridge for sandwiches all week long!
vegenaise! have you had this?? it is ESSENTIAL! don’t substitute mayo or anything else. find the veg!
want to construct the perfect sandwich with your tofu salad? here it is:
rudi’s organic honey sweet, whole wheat bread
some traditional hummus
so eat it!!