While out in LA, I got into a kale craze and started eating kale wherever I could find it. My favorite place to eat kale salad was Veggie Grill. It was SO yummy! When we got back home, I was surprised to find the recipe online (from gardenstotables.com), and I was eager to try it out.
The recipe was a bit complicated, and if I were out in LA, I would most likely buy it at Veggie Grill, but since we’re on the other coast, this is the next best thing! Also because we had so much papaya leftover, I decided to make a papaya, mango, & spinach smoothie to pair it with the salad.
Here’s my first attempt at All Hail Kale Salad. This is me playing food photographer for the day. Food was styled by Melissa Crane.
NOW TRY IT! pdf version here
INGREDIENTS (Serves – 8)
6 bunches kale (or consider using papaya)
2 cups quinoa, cooked
2 cups red cabbage
8 oz walnuts
1 oz fresh ginger root
1 cup lime juice (for dressing)
2 oz. lime juice (for corn salsa)
1 ½ cups fresh papaya
½ cup rice vinegar
1 Tbs. sea salt (for dressing)
2 tsp sea salt (for corn salsa)
3 cups canola oil
1 ¼ cups evaporated cane juice
8 cups Roma tomatoes
1 cup red onion
½ cup cilantro
1 cup roasted corn
1 tsp black pepper
Shredded Carrot (for garnish)
Ginger Papaya Dressing:
Peel ginger root and papaya, combine with lime juice, rice vinegar, sea salt and evaporated cane juice to blender and blend until smooth. Slowly drizzle canola oil while continuing to blend until dressing emulsifies, add to container and refrigerate. Makes about 1 1/4 quarts (5 cups).
Remove spines from kale and chop into 1″ squares. (I bought mine pre-washed and pre-cut from Trader Joes). Rinse kale in cold water and dry. Place kale in 3″ rectangular container add quinoa and desired amount of dressing. Toss thoroughly and make sure all kale is coated. Refrigerate overnight.
Chop cilantro, roma tomatoes, and red onion, in large bowl combine with roasted corn, sea salt, black pepper and lime juice. Mix well. Makes 1 quart.
Finished Kale Salad Procedure:
To prepare salad add 4 cups marinated kale to plate, swirl 2 oz raw chopped red cabbage around kale, topped with 2 oz corn salsa, 1 oz walnuts. Drizzle with dressing and top with shredded carrot.
If you end up making it for yourself, let me know how it goes & how you like it!