With friends at SMAC, learning the best acupuncture techniques! I didn't cook last week. I was in San Diego, CA, for another seminar in Sports Medicine Acupuncture, an advanced training program for orthopedic assessment and acupuncture techniques. In addition to feeding my brain, every day I ate lunch at the Ocean Beach People's Co-op, a vegetarian, organic food market and deli. Here, they serve an ever-changing assortment of salads and hot dishes, and I knew I could always get a nice dose of fresh vegetables for my day. This recipe is only slightly adapted from People's "Red Kale Salad," one of a few recipes they graciously shared with me. Because I don't know exactly what vegetables will be in harvest and available this week at the Saturday Morning Farmer's Market, I gave some options for substitutions. Feel free to mix in other similar vegetables - I don't think you can go wrong with this lovely Miso-Ginger salad dressing. Kale Salad with Miso-Ginger Dressing 2 bunches kale, shredded 3 carrots, shredded 1 beet or daikon radish, shredded 1/4 - 1/2 red cabbage or bok choy, shredded 1 med crown broccoli or cauliflower, cut into small florets Dressing: 1/4 cup agave 1/4 cup apple cider vinegar 1/4 cup toasted sesame oil Juice of 1 lemon 1/2 cup miso 1/2 cup ginger, peeled and minced or grated Directions: Blend all of the ingredients for the dressing. Pour over the vegetables and toss! Many thanks to Ocean Beach People's Co-op for sharing this wonderful recipe! People's Co-op Red Kale Salad
2 Comments
Isang Smith
10/28/2018 07:48:41 am
Can’t wait to try this!! Great post :)
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Max
10/28/2018 07:36:51 pm
Thanks, Isang! Oops, I meant to ask your permission to post that picture!
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