I have a confession … I am not a big fan of salad. And by salad I mean garden salad. I don’t know, it’s just so … blah. Boring. Meh.
BUT, I love love love my veggies … and to be honest, sometimes I just crave raw veggies. Especially in winter. Or those first warm days in spring when I eat lunch outside and wish I had a sweater. Or mid-summer when my CSA bounty is overwhelming. Who am I kidding? I could eat raw veggies three meals a day, 7 days a week, 365 days a year (366 in a leap year)! But just not boring regular old “lettuce salad” as my daughter calls it.
Sometimes I want a nice chopped Cobb salad. Or something like Turkish Chopped Salad from Well Fed. But much of the time I totally crave kale. I know, you are saying, “Kale? Raw? But it’s so tough and bitter!” Yeah, I hear people say that and I just don’t get it. I’ll share my method and you can decide yourself …
1 bunch kale, ribs removed, sliced thinly (you can use any kind of kale, I like a mix of red and green, or just lacinato)
1/2 head purple cabbage, core removed, sliced thinly (I like to use a mandolin for this)
3-4 carrots, scrubbed or peeled, then shredded
3-4 scallions, sliced thinly
1/4 red onion, diced finely
Then drizzle the dressing ingredients over the top, and toss thoroughly.
juice from 1 lemon
2 cloves garlic, pressed
olive oil (~ 1/4 cup I think, I just drizzle it on)
Season to taste with:
Freshly ground Black Pepper
Eat immediately, or let it sit a few hours. This is even awesome the next day or day after. I always try to make extra so I can eat it for meals over the next few days.