Recipe type: Side Dish,Appetizer
Author: Jillian
Serves: 10
- 1/2 red onion, thinly sliced
- 5 thin slices of ginger(peel if not organic)
- 4 Tbsp rice wine vinegar
- 3 large carrots, thinly sliced (peel if you do not know your source)
- 1/2 red pepper, thinly sliced
- 6 leaves nero cavello kale, thinly sliced
- 5 dwarf blue kale leaves, thinly sliced
- 5 curly kale leaves, thinly sliced
- 1/2 cup unsalted peanuts
- DRESSING
- 3 Tbsp natural peanut butter
- 1 Tbsp tahini
- 1/2 cup water
- 3 Tbsp Bragg Aminos
- 4 Tbsp rice vinegar
- 1 Tbsp grated ginger
- 1 tsp toasted sesame oil
- drizzle of local honey(about 1 tsp)
- 3 cloves garlic, minced
- 2 grinds of fresh black pepper
- Slice all vegetables(I use a mandolin on the thinnest setting)
- Soak onion and ginger slices in 4 Tbsp rice wine vinegar for 10 minutes
- For Dressing, add peanut butter, tahini, water, Bragg Aminos, ginger, rice wine vinegar, sesame oil, honey, garlic, and black pepper to small sauce pan
- Apply low heat to ingredients, and whisk frequently to eliminate lumps, and to combine ingredients
- Taste and adjust seasoning/ingredients
- Add carrots, red pepper, red onion, kale, peanuts, and ginger to large bowl and toss to combine.
- Pour 1/2 of hot dressing in salad bowl and toss salad to lightly coat all ingredients
- Add more dressing if necessary(do not over dress)
- Taste and adjust seasoning
Recipe by Food Filled Life at http://foodfilledlife.com/2012/09/23/carrot-kale-salad/