Heyyyyy!!! :P So I made this kale salad recipe and video mostly as a template for how you can use kale in future salads, but also because this Kale Salad with Grated Cauliflower Recipe is awesome!
So kale can tend to be one of those yucky veggies that people know they should eat….but could never imagine eating raw. I know, I used to be one of them!
How Come I Like Kale So Much?
So after learning a few techniques that I’ve stuffed up my sleeve for rainy days, I can now say that kale is probably the green that I eat the most. I think I was forced to use it more because of overdosing on spinach for a while…since I don’t eat spinach any more because it’s a high-oxalate food which causes my kidney stones. Since cutting it out, I haven’t had any more stones…*knock on wood*
So I had to get creative and figure out how to love kale. And boy do I!
How Did I Get to Love Kale?
The way I actually started was by adding small amounts of it to my morning smoothie. That really helped me to get used to the flavor. Then, after months, I started to really love it. I will post a recipe soon that is my favorite smoothie (I know, I say that about all of them), but it uses only kale as a green, and it tastes ridiculously good. Be on the lookout!
And then I learned the tricks which I’m about to teach you in the video, and then my raw kale game was greatly improved. Add the techniques with the right hearty salad dressing, and you’ve got the recipe for awesome nutrition in a super palatable form!
Why is Kale So Great?
Here’s the real skinny on why kale is so important, as explained in terms of the ANDI scale by my fav doctor, Dr. Joel Fuhrman:
Adequate consumption of micronutrients—vitamins, minerals, and many other phytochemicals—without excessive caloric intake, is the key to achieving excellent health. The nutrient density in your body’s tissues is proportional to the nutrient density of your diet.
Micronutrients fuel proper functioning of the immune system and enable the detoxification and cellular repair mechanisms that protect us from chronic diseases. I coined the term, nutritarian to define a diet style which provides a high ratio of micronutrients per calorie and a high level of micronutrient variety.
Foods are ranked on a scale of 1-1000 with the most nutrient-dense cruciferous leafy green vegetables scoring 1000. Because phytochemicals are largely unnamed and unmeasured, these ANDI rankings may underestimate the healthful properties of colorful, natural, plant foods, so the nutrient density of natural whole foods may be even higher than ANDI scores indicate.
And since kale is rated as the highest of all the vegetables — with a whopping ANDI score of 1,000 and you can see how important it is to your health to try to get some regularly!
Some Great Salad Dressings to Use
- Sesame Oil-Almond Butter-Based Asian Dressing
- Caesar Dressing
- Hearty Green Goddess Dressing
- etc!
I prefer to have kale salads, since it’s such a hearty green, with a super hearty dressing. It cuts the flavor better and I just think dressings like the above complement it so well.
This Kale Salad with Grated Cauliflower recipe not only gives you great kale technique, but it also mentions a fun way to eat cauliflower that I’d never tried before my friend Jaden introduced me to it! Grated! Using this technique also uses a lot of the cauliflower most people usually throw out.
Kale and Grated Cauliflower Salad Recipe Video
Check it out to find out how to actually enjoy kale…
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- 1 large bunch kale or 5 cups bagged kale, destemmed and massaged (see video)
- 1 cauliflower, grated
- ¼ red onion, sliced very thin
- ¼ cup dried cranberries
- ¼ cup raw, unsalted nuts such as sunflower seeds or pumpkin seeds
- Prepare and massage the kale according to the directions in the video.
- Add all ingredients to the bowl and stir to combine.
- Dress with your favorite hearty, creamy salad dressing.
So if you are reading all the way to the end….YOU ROCK! :D I’m going to give you all the the tips I mention in the video, so you can be lazy if you really want. :)
How to Prepare Kale to Be Super Palatable
- STEP 1: Rip out and discard all the tough stems from the center of the kale, leaving only the papery leaves. Break those into small pieces.
- STEP 2: Wash and drain your kale.
- STEP 3: Massage your kale. Get in there with your hands and really work the kale as if you’re giving it a massage — squish it, flatten it, mash it together. Do this for 3-5 minutes or until the kale becomes softened, a tiny bit wet, and a bright forest green color. THIS is the trick that makes it so much easier to eat.
- STEP 4: Chop the kale into much smaller pieces, if desired. I use the OXO Salad Bowl and Chopper, because it makes it so easy, with the sturdy bowl and double-pizza cutter tool.
- STEP 5: Add to whatever you like, like a soup or a salad. If making a salad, I like to add lots of other hearty ingredients along with a creamy, hearty dressing. With the right kind of dressing (see suggestions above) I could literally eat kale like this every day, all freakin’ day. <3
