Today I have a recipe for a recent favorite.
Kale and Radish Salad.
Kale creates the base for this colorful salad and happens to be one of my favorite greens. It belongs to the same family as cabbage and brussels sprouts, which you might know are two other Feed Your Skull favorites. You know the whole fermenting thing? 😉
This hearty leafy green is rich in sulfur-containing phytonutrients which are basically anti-aging fountain of youth type miracles. Blow your mind by reading more about sulfur here.
I used shredded carrots to add some contrasting color to the salad and because they’re super tasty.
Thinly sliced cabbage, minced onion, and the underutilized radish add some balance and bright color as well as increase the variety of minerals in this salad.
The delicious tang of the Thousand Island Dressing balances out kale’s bold bitterness. It’s a new favorite combo.
We received radishes in almost all of our CSA’s this past season. In fact, we received so many that we got used to eating them like apples after a little rinse. Sometimes dipping them in a mix of salt and pepper.
You can even eat the radish greens if they are available.
Kale and Radish Salad
Nutritional Information per serving - Calories: 75 • Fat: 5 grams • Fiber: 2 grams • Protein: 1.5 grams • Calcium: 5% • B6: 6% • Folate: 10% • Vitamin A: 88% • Vitamin C: 56% • Vitamin K: 197% • Copper: 16% • Magnesium: 4% • Manganese: 10%
- 4-5 cups thinly sliced kale (about 1 bunch destemmed)
- 1/4 cup minced onion
- 1 large radish, shredded
- 1/2 cup shredded carrots
- 1 cup angel hair coleslaw cabbage (or just thinly sliced cabbage)
- 3-4 tablespoons Vegan Thousand Island Dressing
- Mix ingredients in a large bowl and serve.
What’s your favorite green for a salad base? xx