As the weather warms up my body craves cooling, nutrient-rich salads. I truly believe in seasonal eating, which is why I can’t get enough soup, hot peppermint tea and bone broth in the winter. You will often crave things to help cool or warm your body while getting all of the vitamins and minerals you need.
One of my favorite things to do is cook and get creative in the kitchen. I will often make things based off own cravings and likes, hoping it will please others during the process. Most people look for vinegar-based dressings, like balsamic to keep it healthy. If I am out at a restaurant and do not have many choices I will go for the same, but I am not really a fan. I feel balsamic and other vinaigrette dressing not loaded with sugar are too acidic. It always leaves me with a taste in my mouth that makes me want a piece of bread to get rid of it. Perhaps I am just weird. Regardless, I prefer creamier dressings that fill me up. Ranch dressing isn’t the healthiest thing (although I am sure I can make it Freevive compliant!), so it is up to me to create dressings in my own kitchen that satisfy my taste and my tummy! Another important component: simplicity. I like my recipes to be simple with few ingredients, many of which that I have on hand.
I also believe that colorful meals please our senses and nourish our bodies. It is kind of why people are drawn to processed foods with vibrant artificial colors. Those are the opposite of healthy but they trick us into subconsciously thinking they are so kids and adults alike are drawn to them. We should be getting our colorful foods from our backyards or outer edges of the grocery store …not the inner aisles!
Red cabbage is a must in salads. It gives it a pleasant crunch and a nice taste. I am not the biggest fan of raw onion but red onion in small amounts seems to be just enough to complete my dish. You can choose any kale you like, I always go for the purple:
I only used 1/4 of a small red onion, but you can use as much as you like.
Prepare the dressing in your mini food processor or a blender. Just place all ingredients in, blend, and it is ready to go! While this uses a base of apple cider vinegar, the cashew butter makes it creamy enough that it doesn’t bother me. Always choose unpasteurized ACV such as Bragg’s with “the mother” for the most health benefits. I get my cashew butter from the self-serve nut butter grinder at Whole Foods. The jars are very expensive and this way I can control how much I get and save money if I do not want to buy a whole jar. Plus, I think it tastes even better freshly ground.
I massage the dressing into just the kale first. It will seem like it isn’t much, but once you get to work with your hands it goes a long way. I always have a bottle of GT’s Gingerade Kombucha on hand, so I used 1/2 TBSP of that which I feel gave it a nice touch of ginger flavor. You can use water, but if this is something you drink regularly (you should!) try adding a splash!
This may be my new favorite salad! The servings depend on how you are eating it. If as a side, you can probably stretch it to 8 people, but as a main dish I would say 3-4. If you are bringing it to a party with kale lovers feel free to double the recipe. If you are unsure make it as-is, give them a taste, and you may have a few kale converts on your hands!
- 5 TBSP cashew butter
- 1/4 cup apple cider vinegar Braggs with “the mother”
- 3 TBSP olive oil
- 1/2 TBSP GT’s Gingerade Kombucha or Water add more as needed
- 1/4 tsp Himalayan sea salt
- 1/4 tsp pepper
- a pinch cayenne pepper
- 1 bunch kale stems removed and leaves chopped
- 2 cups shredded red cabbage
- 1/4 red onion chopped
- 1 small avocado optional
Place all ingredients in a mini food processor and blend until creamy.
Massage dressing into kale, add onion and cabbage and mix. Garnish with avocado.