Shredded Kale Salad

Shredded Kale Salad

I love the flavour and texture of raw kale. It’s great when this salad is freshly tossed, however it’s also good when the kale has had a chance to ‘marinate’ in the dressing and soften a little.

Enough for 2 as a side
2 tablespoons sherry vinegar
1 tablespoon soy sauce
1 small bunch kale or other greens

1. Combine vinegar, soy and 2 tablespoons extra virgin olive oil in a large bowl. Season with pepper and a little more soy if needed.

2. Slice kale as finely as possible across the stem (removing the stem if it looks too thick).

3. Toss kale in the dressing.

Variations

carnivore – kale and bacon are wonderful friends. Feel free to crumble some crispy bacon over the top.

soy-free – use salt to season instead of the soy sauce.

different greens – my favourite for this recipe is cavolo nero (also called dinosaur kale or tuscan black cabbage) but any leafy greens will work. Try curly kale, collard greens, or spinach.

summery – replace kale with salad leaves instead and reduce the vinegar to 1 tablespoon.

Waste Avoidance Strategy

oil, soy & vinegar – will keep in the pantry.

kale – will keep wrapped in a plastic bag in the fridge for about 2 weeks, longer if it was super fresh to begin with. If you need to keep it for longer, the best is to wilt it down by shredding and cooking with a little oil in a large covered pot until just wilted.