This salad tastes like it tastes a lot of time but the trick to prepping all those veggies quickly? A cheese grater! I used it to grate the carrots to get them nice and thin and it took no time.
I have a new obsession with black kale (or dinosaur kale). It’s like green curly kale but darker and, well, less curly. Its straighter and easier to cut into uniform ribbons. I de-stem the kale, lay the leaves on top of each other, roll them up and then slice widthwise into tiny ribbons.
The trick to the yummiest kale salads is to drizzle a small amount of olive oil on the kale with a pinch of sea salt and massage it in. Let this stand for 10 minutes before dressing the salad. This breaks up the indigestible fibres in the kale to make it easier on your tummy. It’s also more tender to chew!
- 1 head dinosaur / black kale
- 5 Heirloom carrots
- 1/4 head purple cabbage
- 1/2 red onion
- 1 bunch radishes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tbsp dijon mustard
- zest from 1 orange
- 2 tbsp juice from the orange
- 2 tbsp chopped parsley
- Sea salt
- Cracked black pepper
- Remove the stems from the kale using a sharp knife. Lay the flat leaves on top of each other and roll into a long log. Start at one end and slice thinly across the log so you are left with small ribbon-like strands. Repeat until all the kale is done. Place in a large bowl.
- Slice the cabbage super finely so you are left with small strands once you break it apart. Add to the bowl with the kale. Drizzle the kale and cabbage with 2 tsp olive oil and a sprinkle of sea salt and massage the olive oil into both for 1-2 minute. Set aside.
- Finally, shred the carrots, the radishes and the onion using a cheese grater on the thickest setting and add those to the bowl.
- Whisk all the ingredients for the dressing together in a small bowl. Pour desired amount over salad and toss to combine.