Coconut-marinated Kale Salad

I ate a LOT of sugar over Christmas.  It was honestly kind of gross.  But today’s a new day, ripe with possibility and marinated kale.

This is not a kick-start-your-2013 weight loss recipe, because it’s not low fat in any way (hello almond butter AND coconut milk), but it’s a great change of pace after ingesting far too many cookies the past couple days.  The list of ingredients might look a little random, but it blends up to a balanced, creamy, piquant sauce.

Speaking of Christmas, I hope yours was great!  I woke up, ran 4 miles, then spent the day relaxing with family and cooking.  Unfortunately I got sick right afterwards so my grand plans of ramping up my training like crazy over this break didn’t really work out. Womp womp.

Ellie got a chair that she’s obsessed with, and definitely got pretty into the whole unwrapping idea.

I got this cookbook and I cannot wait to cook pretty much everything in it!

This salad isn’t from this book, but it’s from another vegan favorite.  You could add all sorts of stuff to this – carrots, cherry tomatoes, sauteed tofu, chopped nuts…

Coconut-marinated Kale Salad

Ingredients

  • 1 large head tuscan kale, stems removed and sliced very thinly
  • 1 cup coconut milk
  • 1/3 cup almond butter
  • 1 tbsp minced ginger
  • 1 clove garlic, minced
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 2 tsp agave nectar
  • 2 tsp white miso
  • large pinch cayenne

Instructions

  1. Blend all ingredients except the kale until smooth. Adjust seasoning to taste.
  2. Place kale in a large bowl and add dressing to taste. Massage with your hands, then let stand for at least 15 minutes before serving.
http://catesworldkitchen.com/2012/12/coconut-marinated-kale-salad/

(adapted from I am Grateful)

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