I’ve been all about exciting salads this summer. I love salads and make lots of them, but they are one of those things that have to be changed up regularly so they don’t become routine and boring. So last week when I saw this salad posted by Afro-Vegan author Bryant Terry, I couldn’t wait to make it. Doesn’t it look incredible?
Sadly, few of the actual ingredients were in the fridge, so I was forced to make other plans – namely, create my own. I pulled out what I thought would make a nice unique slaw (criteria: green or white, and crunchy or sturdy), and this is what I ended up with:
All things that I love, they seemed ready to make an amazing salad. And they did 🙂
Brussels Sprout Kaleslaw with Ginger-Dill Dressing
- 1 bunch kale, chopped
- 1 lb. brussels sprouts, sliced or shredded
- 1 cucumber, chopped
- 1/4-1/2 cup onion, chopped
- 2-4 ribs celery, chopped
- 1 cup cashews
- 1 1/2 cups water
- 1/4 cup fresh dill, chopped or 2 tablespoons dried
- 1″ piece of ginger
- 2 tablespoons coconut vinegar
- salt & pepper to taste
Place the salad ingredients (kale through celery) into a large bowl and gently toss together. I chopped the kale and shredded the brussels sprouts finely, so I found that the dressing softened them nicely, but you do have the option to massage the kale and brussels sprouts separately (place in the bowl first and massage together with 1 tablespoon olive oil, juice of 1 lemon and a dash of salt, then add the other ingredients).
Blend together the dressing: cashews, water, dill, ginger, coconut vinegar, salt and pepper. Mix into the salad and let set for about an hour to let the flavors mingle.
Kelli's Vegan Kitchen 