Day 6 of Salad a Day
Kale Salad with Orange Ginger Dressing
Many people avoid using kale in fresh salads because of the taste. It can be bitter and tough. But that’s where the orange and ginger dressing comes in. Not only is it a wonderful citrusy flavour it also helps to soften the kale and remove the bitterness. The massaging part of this salad is essential, think of it as therapeutic. Get you clean hands in there with the dressing and rub it between your fingers. You’ll feel it soften and turn to a glistening dark green. Without marinating the kale in the citrus dressing you’ll be left with kale that is hard to swallow – both because it’s tough and because of the strong taste.
So why is kale seen as the wonder green? What’s so special about it that the hipster cafes are serving it in their smoothies and salads? Well, it really is full of goodness, which is why you should spend some time giving it a little massage so that you can eat a whole bunch. Here’s the lowdown – It is high in iron and calcium as well as Vitamins A, C and K (just like cabbage, which is in Cabbage and Apple salad). It is also a good anti-inflammatory food as it has Omega-3s fatty acids which help in the fight against auto-immune disorders.
So go and give a massage and reap the rewards!Print
Kale Salad with Orange and Ginger Dressing
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Salad
- Cuisine: Australian
- 1 bunch kale
- 1 punnet cherry tomatoes (sliced in half)
- 1 red capsicum (sliced thinly)
- ¼ red cabbage (shredded)
- 1 handful mung beans
Orange and Ginger Dressing
- 1 orange (juiced)
- 1 lime (juiced)
- 1 tablespoon apple cider vinegar
- 2-3 cm ginger (grated)
- salt (to taste)
- Tear the kale into small pieces.
- Combine all of the dressing ingredients into a glass jar and shake to combine.
- Pour the dressing over the kale.
- Using clean hands massage the dressing into the kale for 4-5 mins
- Toss the tomatoes, capsicum, cabbage and mung beans through the kale and dressing.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.