KALE SALAD WITH SMOKY PEANUT DRESSING
SERVES 4 PORTIONS
FOR THE SALAD
1 medium Chioggia beet (about 7oz/200g)
6 oz. (180g) kale
1 carrot
2 cups (150 g) shredded red cabbage
FOR THE DRESSING
3 tbsp. peanut butter
Juice of 1/2 lemon
1 tbsp. olive oil
1 tbsp. apple cider vinegar
1 tbsp. soy sauce
1 tsp. maple syrup
1/2 tsp. smoked paprika
1/4 tsp. black pepper
1/4 cup plus 2 tbsp. water
NUTRITIONAL VALUES
Calories: 107kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 17.4g
Protein: 3.4g
Sugar: 7.7g
Sodium: 310mg
METHOD
Tear the kale leaves into bite-size pieces and thinly slice the beet.
Make matchsticks out of the carrot. Blanch the vegetables for 2 minutes before rehydrating in ice water. Drain thoroughly.
In a blender, combine the ingredients with 14 cup plus 2 tablespoons (90 ml) water and process until smooth.
Pour the dressing over the salad, toss to combine, and chill for 30 minutes before serving.
Make matchsticks out of the carrot. Blanch the vegetables for 2 minutes before rehydrating in ice water. Drain thoroughly.
In a blender, combine the ingredients with 14 cup plus 2 tablespoons (90 ml) water and process until smooth.
Pour the dressing over the salad, toss to combine, and chill for 30 minutes before serving.
RECIPE NOTES
Red beets are also a good addition to this kale salad. Blanch the slices for an additional 2 minutes.
