On hot summer nights, who wants to cook? Kale salad is nutritious, delicious, and easy to prepare. Pendle Hill residents are enjoying fresh kale from our garden every day, and Traci Hjelt Sullivan has shared over 80 pounds of kale with community food banks from our abundance. This is cook Carol’s personal recipe. She suggests keeping fresh ginger in the freezer and taking it out just before grating. She also doesn’t peel it – apparently it’s very easy to grate that way!
For the salad:
6 cups of kale, stems removed and coarsely chopped
2 cups red cabbage, shredded
2 cups carrot, shredded
1 red bell pepper, sliced into thin strips
1 cup of slivered almonds, toasted
½ cup fresh cilantro, chopped
For the dressing:
6 T creamy peanut butter
6T rice vinegar
2T lime juice
2T soy sauce
6T honey
1T sugar
2 cloves garlic, minced
~ 1 inch piece of fresh ginger, grated
1 tsp salt
1 tsp Siracha
1 tsp sesame oil
Directions:
Place all the dressing ingredients in a large bowl and whisk until blended.
In a bowl containing all the vegetables, pour in the dressing. Toss well. Let sit at room temperature for a bit to enable the vegetable to absorb the dressing.
Makes 10-12 servings.
