Baby Kale Salad
Here it's used sort of halfway between salad and slaw primarily because the small leaves are hard to slice into shreds. The dressing is slaw-like though and of course could be used with other leafy vegetables to good effect. Baby kale combines quite tastily with arugula, romaine lettuce, well, you name it, there are many excellent ways to go.
- baby kale 14 oz
- small peppers, red, yellow, orange 4 or 5
- red onion, sliced 1/4-1/2 onion
- apple cider vinegar 2½ oz
- lemon juice 1½ oz
- lemon zest 1/2 tsp
- garlic, chopped fine 1 tsp
- marjoram, fresh 1 tbsp
- green onion, sliced fine 1 tbsp
- salt 1/2 tsp
- pepper 1/4 tsp
- 5-spice-powder 1/8 tsp
- molasses 2 tsp
- maple syrup 2 tsp
- olive oil 1 oz
- Put kale in large bowl. Check kale for old leaves past their prime and discard.
- Clean peppers and slice into strips. Cut onion into strips. Put in bowl with kale.
- Put lemon juice and vinegar in a small bowl. Add molasses and some of the maple syrup, stir until thoroughly dissolved in lemon/vinegar. Taste for sweetness, add more molasses/maple syrup to adjust.
- Add seasonings, zest, marjoram, green onion to dressing, stir then add olive oil and whisk vigorously to emulsify.
- Pour dressing over vegetables in bowl, mix thoroughly.
- Optimum flavor will develop if salad stands for 1/2 hour or so before serving. Stir once or twice to make sure all are exposed to the dressing.
About Thinair Recipes
Recipes developed with low-sodium diets in mind—so easy to use!
Here's a quick guide:
Recipes have one or more “boxed” ingredient lists grouped with step-by-step instructions, for example:
- garlic, chopped 3 cloves
- chicken stock 2 cups
- ...other ingredients...
- Saute garlic in oil until soft.
- Add chicken stock to pan...
- ...next step...
Ingredient boxes show what you'll need for the numbered steps. Not too complicated!
BTW “salt” in our recipes refers to salt substitute, i.e., potassium chloride, KCl. (Since KCl may not be healthy for some people, ask your doctor if it's OK for you to use it.)