Life on the Good Road Awesome Recipes
All Hail Kale Salad (serves 8)
Ginger Papaya Vinaigrette
makes 1 1/4 qt. 1 oz. fresh ginger root 1 c. lime juice 1 1/2 c. fresh papaya 1/2 c. rice vinegar 1 T. sea salt 3 c. canola oil 1 1/4 c. evaporated cane juice Peel ginger root and papaya, and chop them roughly. Combine them with all other ingredients in a blender, except for the oil. Blend until smooth. Slowly drizzle in the oil while blending until the dressing emulsifies. Chill and store in the refrigerator.
makes 1 qt.
8 c. tomatoes, chopped
1 c. red onion, chopped
1/2 c. cilantro, chopped
1 c. roasted corn
2 tsp. sea salt
1 tsp black pepper
2 oz. lime juice
Combine all corn salsa ingredients, and mix well.
Remove spines from the kale, and chop it into 1" pieces. Rinse the kale in cold water, dry it thoroughly, and place it in a large sealed container. Add vinaigrette and quinoa and toss thoroughly, make sure all the kale is coated. Refrigerate overnight.
To prepare the salad, place 4 c. marinated kale on a plate. Swirl 2 oz. raw chopped cabbage around the kale, and top with 2 oz. corn salsa, 1 oz walnuts, and 2 oz. dressing. Garnish with shredded carrot.