Kale Salad

Kale Salad

1 bunch kale (dinosaur, red or green leaf—whatever your preference) stripped off the stems and chopped very fine.

1 bunch chard (rainbow is pretty), stripped off stems and chopped fine

1 bunch flat leaf parsley, chopped

1 cup finely chopped green cabbage

1 cup finely chopped red cabbage

½ cup chopped or shredded carrots

1 red bell pepper, chopped into our favorite shape-I like small strips

3 finely minced green onions (certainly optional)

A handful of additional greens:  I like thin sliced pak choi, thinly sliced fennel, chinese cabbage, arugula, cilantro, or watercress.  The arugula, cilantro and watercress are all strong flavors so I would pick just one  of these “additional greens”  to add.

This is my basic “mix” that I double and keep in a Ziploc for salad all week.  What is wonderful about this is because it is just dark greens, I can also add a handful to soups or stir-fry  it with garlic and olive oil for a side dish. 

When serving as a salad, I may add fresh tomatoes, kalamata olives, or mushrooms if I have them.

Basic Dressing

2 tablespoons lemon juice (approx.)

½ cup olive oil

1 clove garlic finely minced

1 tablespoon shoyu or to taste (I use more)

Dash salt

Blend well!  Serve with a sprinkle of parmesan or nutritional yeast .

I also have an Asian (sesame oil) style dressing I’ll use sometimes too...

Tofu Salad w/chilies and ginger

Tofu Salad w/chilies and ginger
Adapted from Beyond the Great Wall, by Alford & Duguid

Ingredients

1/2 block extra firm tofu, tofu noodles, pressed tofu your choice

1/2 - 1 tsp dried red chilies (use different varieties for flavor*)

2 tbs chinese soy sauce

1 tbs water

2 green onions sliced very thinly

1 tbs ginger minced

½ red bell pepper, minced

Mix dried chilies* with soysauce and water and set aside.

Prep the tofu, depending on what kind you are using.

· If using fresh extra firm, rinse and drain for a few minutes, pat dry and then cut into small 1/4 inch or less cubes.

· If using pressed tofu, open package and slice into small cubes 1/4-inch or less. Pressed tofu is very firm, compressed tofu. It comes plain or preseasoned, either works.

· If using tofu noodle, rinse to separate strands, drain.

Slice green onions, and mince ginger and bell pepper. Mix all ingredients together.

Let sit for a few minutes for flavors to incorporate. Adjust seasonings to taste. Serve with rice or roll the salad up in lettuce leaves.

Serves 1 or 2 for a snack

*dried chilies. I use mild dried chilies which have little heat but lots of flavor. Grocery stores often have a variety of dried red peppers. You can also try the local farmer's markets.