Kale Cabbage Carrot Salad With Creamy Caper Dressing Recipes

ASIAN CHOPPED SALAD WITH MAPLE SESAME DRESSING

Steps:

• In a small bowl, whisk 2 Tablespoons of the olive oil, the sesame oil, vinegar, maple syrup, coconut aminos and minced garlic.
• Strip the stems from the kale leaves and roll the leaves in a bundle then slice horizontally into very thin strips.
• In a large bowl combine the kale and remaining 1 Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
• Add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.
• Top with toasted sesame or hemp seeds and serve.

KALE, CABBAGE, & CARROT SALAD W/ CREAMY CAPER DRESSING

Steps:

• In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly drizzle in oils. Continue whisking until oils are fully incorporated and mixture is thick and pale in color. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives. In large bowl, combine kale with dressing and let sit for 10 minutes until softened. Add cabbage, carrots, and herbs. Toss. Season with salt and pepper if needed.

KALE SALAD WITH CREAMY CAPER DRESSING

Steps:

• In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
• Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
• Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
• Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
• Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
• Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
• Transfer dressed kale to a large platter, top with garlicky crumbs and serve.

KALE, CABBAGE & CARROT SALAD WITH CREAMY CAPER DRESSING

Steps:

• 1. In medium bowl, whisk egg yolk with mustard. While whisking constantly, slowly dribble in oils. Continue whisking until oil is fully incorporated and mixture is thick and pale in color. 2. Whisk in capers, pickling liquid, garlic and lemon juice. Season with salt to taste and snipped chives, if using. 3. In a large bowl, combine all vegetables and herbs, if using. Add dressing and toss, using both hands to mix until dressing coats all ingredients. Allow salad to marinate until vegetables soften, at least 10 minutes.

CREAMY CABBAGE SALAD

Steps:

• Mix first 5 ingredients until smooth.
• (Zender's seasoning can be purchased at the restaurant or by mail order.) It contains garlic and paprika along with some other spices.
• I use the Zender's seasoning.
• Store in refrigerator.
• Chill before using.
• Shred cabbage.
• Add carrots, onions, red cabbage and green peppers.
• Add dressing until it coats the cabbage but doesn't make it soggy.
• Recipe may be halved as it makes a large quantity, otherwise.