With the chillier fall weather moving in we naturally gravitate towards warmer foods, and find ourselves eating fewer raw veggies. To get your dose of raw greens while keeping your belly satisfied and nourished, try this raw kale salad with red cabbage, cilantro and sprouted quinoa in a garlic tahini dressing. Simple to prepare, light yet satisfying and super delicious!
- Raw kale, start with a lot, at least one bunch, because it breaks down to a smaller amount
- Half a red cabbage
- Small bunch of cilantro
- Sprouted quinoa, white or red, and if you don't have time to sprout it, go ahead and cook it up anyway, or at least try to soak it overnight
- Tablespoon of olive oil or one ripe avocado
- Clove of minced raw garlic
- One piece of peeled and chopped turmeric root (or a teaspoon of turmeric powder)
- A couple tablespoons of tahini
- Salt or Tamari to taste, and either lemon or lime or your favorite vinegar
- Optional: roasted sunflower or pumpkin seeds
The key with raw kale salad is that you have to massage the kale leaves with some kind of fat to break down the cells and make it easier to chew and digest. You can use any healthy fat that you'd like, I used olive oil here but you can also use avocados (this is very yummy), coconut oil, etc. Wash and strip the kale, place it in a large bowl, add the oil or avocado and get in with your hands and massage it. Feels great and is part of the fun! Once the kale is massaged into submission (should be dark green and somewhat limp, you can always test a piece for chewiness), add the sliced red cabbage, chopped cilantro and sprouted red quinoa (this was already prepared, obviously, if you don't have time to sprout it you can cook it unsprouted too). For the dressing toss the tahini, salt or Tamari, garlic and fresh turmeric root together and mix it well or blend it with a little bit of water and your preferred acid, citrus or vinegar. Once the dressing is to your taste, mix it all together and enjoy! For an added crunch, toss some roasted seeds in, so good!
Feel free to experiment with the ingredients and amounts until you get it just to your taste. It's very versatile, you can prepare it without the tahini for a more citrus-oriented flavor, you can add carrots, celery, radishes, or whatever crunchy veg you prefer in place of the red cabbage. It's hard to go wrong, and once you get it down and make it your own, I bet it will become a staple meal in your weekly menu.