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
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