This meat-free, vegan-friendly kale salad recipe is a delicious, no-cook way to consume vegetables
Meat-free and vegan holiday recipes are perhaps the tastiest dishes on the table during holiday seasons and special occasions. In fact, consider how some of your favorite holiday dishes are. It’s not quite often that I hear people “raving” about how delicious their turkey was (bless their soul). Instead, I usually hear things like, “Wow — that mac and cheese was absolutely amazing” or “I have to get the potato salad recipe.” Who would have thought that all the stars of holiday gatherings are usually meat-free side dishes and desserts, too?
During the holidays, my mother always cooked Kale with turkey necks (I know…). When I became vegan, I would always have to pass on “greens” until my dad started making this delicious, meat-free vegan kale salad. This meatless recipe is also vegan-friendly, which is always a plus, and it’s really easy to make and absolutely delicious. Because this cabbage recipe does not cook, you will be able to consume many of the essential vitamins and nutrients that our green leafy friends have to offer and body.
Kale salad recipe and video
ingredients:
1 bunch of fresh, cleaned cabbage
Sauce ingredients:
1/4 cup of tamari (you can use soy sauce or liquid amino acids)
– Half a cup of water
3 tablespoons of olive oil
Juice of half a lemon
1 clove of garlic
1/2 cup sunflower seeds (optional)
directione:
1. Chop the kale into small pieces and place in a large bowl (if you have one with a lid so you can stir-fry the kale salad later) and set aside.
2. In a blender, add the dates, water, olive oil, lemon juice and cloves and blend for 1 minute. Taste the sauce to make sure it’s not too salty. If the sauce is too salty, add more water and blend for another 30 seconds.
3. Pour the dressing over the kale and sprinkle the sunflower seeds over the kale.
4. Stir the salad, cover it, put it in the fridge and let it marinate for at least 4 hours.
The longer you allow the capers to soak in the marinade, the better. I highly recommend making this salad the night before you plan to eat it as this allows plenty of time for all the flavors of the dressing to blend with the Kale (or a vegetable of your choice). Also, fellow vegans, let me know if you’ve tried this recipe with a different type of green (like kale or collard greens). I just made this kale salad recipe and would be interested to know how to make a greens substitute to suit your needs and taste. I’m sure it would be just as satisfying…but of course, inquiring minds of vegans want to know!
You can also spruce up this salad by adding some flavor and texture by sprinkling a handful of sunflower seeds on top of the salad and even adding some cherry tomato slices. Enjoy!