Are you part of a CSA? Do you randomly pick up veggies at the grocery store, without a plan in place, but with the best of intentions? CSA’s are a challenge – you get great quality local produce, you know it is delicious, and you have no idea what to do with it. Or maybe you get so much of something that you are sick of looking at it. Yes, I’m talking about you, baby bok choy. And those adorable little white radishes, whose name I can’t remember. In my quest to conquer the CSA box, I have created the perfect clean-out-the-fridge salad. Not only is it delicious, but it is healthy and easily adaptable. This is for nights when you want to eat your veggies, but don’t feel creative. Or maybe you are sick of oven-roasting everything. Whatever your reason, this recipe should be in your veggie repertoire.
The key to this salad is to start with a sturdy green veggie. Lettuce works, but kale, bok choy and cabbage are great. These leafy greens get a nice massage when you work the dressing into them with your hands. This softens up the leaves and helps them to absorb the dressing. I like adding any of the following ingredients to the green base: edamame (out of the pod), shredded carrot or cabbage, thinly sliced kohlrabi, radishes, bell peppers, cucumber, mushrooms, and/or red onion, cubed tofu, chopped nuts of any type, and I’m sure there are lot of other things I haven’t tried yet. I know that’s a long list, but really, this is a versatile salad. It would be great as a meal, but I usually serve it as a side. There is such a thing as too much fiber, so plan accordingly.
If you are feeding kids, make sure that you are chopping everything into kid-sized pieces. Z will inhale this salad if it is easy to eat, but she only picks at it if the shreds of veggies are hard to pick up. This is a great opportunity to get kids involved. Z likes using the salad spinner and massaging the veggies, but older kids can grate veggies with a box grater.
What about the dressing? This is an easy multi-purpose basic dressing that is also adaptable. It takes longer to find all of the ingredients in your pantry than to actually make it. And you don’t make your own dressing often anyway, do you? This is the time.
|Massaged Kale Salad with Garlic-Sesame Dressing|| |
- 2 cloves of garlic, crushed
- 2 teaspoons toasted sesame seeds
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 3 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 3 tablespoons canola oil
- 1 teaspoon sriracha (optional)
- 1 bunch kale, stems removed and green leaves cut into thin strips (I used lacinto kale, with dark, flat leaves)
- 1 shredded carrot
- ¼ onion, sliced thin
- 1 mini cucumber, quartered and thinly sliced
- 1 handful of sliced bell pepper
- 1 handful of chopped peanuts
- 1 handful of shelled edamame - thawed
- Mix whisk all of the dressing ingredients together in the bottom of a large bowl.
- Add kale and massage it into the dressing with your hands for about a minute. Skip this step if you are using lettuce.
- Add all other veggies and toss together with tongs.