Any person that’s been vegan for a while will have a go-to kale salad. I actually have two. This Kale in Creamy Garlicky Dressing is our first favorite.
This salad is similar to the one Whole Foods in Atlanta usually has on the bar. And, it has no added oil.
This recipe will be for the base. Then you add whatever you have on hand. Or don’t add anything. It’s delicious as is. We’ve used leftovers in wraps instead of lettuce.
In these photos, I’ve added cooked beets, roasted red pepper, carrot, and some leftover baked tofu. Other possibilities: edamame, roasted diced sweet potato, olives, pumpkin seeds, broccoli, sliced cabbage, etc. You get the idea. If it would be good with a creamy garlic sauce, go for it!
Kale in Creamy Garlicky Dressing
Servings 4
Calories 112kcal
Ingredients
- 1/3 cup raw cashews soaked for 2 hours or more
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 tablespoon Bragg Liquid Aminos or tamari, or soy sauce
- 1 tablespoon fresh cilantro or basil or parsley
- 2 cloves garlic roughly chopped
- 1 bunch kale any variety
Instructions
- Soak the cashews in water for 2 hours or overnight. Drain.
- Wash the kale and prep by removing woody stems and chopping in bite-sized pieces or ribbons. If the leaves are really stiff, massage the leaves in a bowl until they become wilted.
- To make the dressing: blend cashews, ¼ cup water, lemon juice, Bragg's, cilantro or another herb, and garlic in blender until creamy. Add the dressing to the kale and toss until the leaves are evenly coated. Eat as is or toss in your favorite additions.