Jeffrey Coolwater
Red and Green Kale Salad with the BEST Homemade Vegan Garlic Dressing
I don't mean to brag, but I think I've created a winning taste sensation here if you like garlic. And as far as I'm concerned, this dressing's sole reason for being shines when applied to washed torn kale leaves. I've loved it on dino kale as well as this mixture of red and green kale. It's so incredibly delicious you could make a meal on it! The easy recipe is as follows:
In a blender add:
3/4 cup water
1/3 cup olive oil
1/3 cup Bragg's all-purpose liquid soy seasoning (aka Bragg's Amino's) - much lower in salt than regular or reduced-salt soy sauce.
1/2 oz balsamic vinegar
1/2 oz white vinegar (the vinegar amounts are to the best of my memory; I've used lemon juice in the past, but as I say, this one was the best so far)
1 Tablespoon raw agave nectar (approx)
4 - 5 large cloves of garlic, roughly chopped
2 large handfuls raw unsalted sunflower seeds (I'm guessing 1/2 cup)
1 Tablespoon dijon mustard
1/3 cup nutritional yeast flakes (maybe a little more)
a few squirts of Franks Red Hot sauce (though Sriracha might work too)
fresh ground black pepper
Blend for about 30 seconds.
Half or more of this quantity was poured over a huge bunch of washed, torn up kale leaves (enough to fill a small stock pot). Carefully turn the leaves to coat them thoroughly. Put the lid on and refrigerate for an hour or two. Turn the salad again before serving. If you want to eat it right away, massage the salad and dressing thoroughly with your hands for a minute to soften it.
Garnish with some walnut pieces, soy bacon bits, chopped up Italian-marinated sundried tomatoes, or croutons, or some of each and stand by for kale heaven.
Red and Green Kale Salad with the BEST Homemade Vegan Garlic Dressing
I don't mean to brag, but I think I've created a winning taste sensation here if you like garlic. And as far as I'm concerned, this dressing's sole reason for being shines when applied to washed torn kale leaves. I've loved it on dino kale as well as this mixture of red and green kale. It's so incredibly delicious you could make a meal on it! The easy recipe is as follows:
In a blender add:
3/4 cup water
1/3 cup olive oil
1/3 cup Bragg's all-purpose liquid soy seasoning (aka Bragg's Amino's) - much lower in salt than regular or reduced-salt soy sauce.
1/2 oz balsamic vinegar
1/2 oz white vinegar (the vinegar amounts are to the best of my memory; I've used lemon juice in the past, but as I say, this one was the best so far)
1 Tablespoon raw agave nectar (approx)
4 - 5 large cloves of garlic, roughly chopped
2 large handfuls raw unsalted sunflower seeds (I'm guessing 1/2 cup)
1 Tablespoon dijon mustard
1/3 cup nutritional yeast flakes (maybe a little more)
a few squirts of Franks Red Hot sauce (though Sriracha might work too)
fresh ground black pepper
Blend for about 30 seconds.
Half or more of this quantity was poured over a huge bunch of washed, torn up kale leaves (enough to fill a small stock pot). Carefully turn the leaves to coat them thoroughly. Put the lid on and refrigerate for an hour or two. Turn the salad again before serving. If you want to eat it right away, massage the salad and dressing thoroughly with your hands for a minute to soften it.
Garnish with some walnut pieces, soy bacon bits, chopped up Italian-marinated sundried tomatoes, or croutons, or some of each and stand by for kale heaven.