Vegan and meatless holiday recipes are probably the most delicious dishes on the table during the holiday seasons and special events. In fact, consider some of your favorite Christmas dishes. It’s not very often that I hear people “rave” about how delicious the turkey was (bless it). Instead, I usually hear things like “wow, that mac n cheese was absolutely wonderful” or “I have to get that potato salad recipe.” Who would have thought that all the stars of Christmas gatherings are usually side dishes and desserts and they also contain no meat?
During the holidays, my mother always cooked kale with turkey necks (I know …). When I go vegetarian, I would always have to put “veggies” aside until my dad started making this tasty meatless Vegetarian Kale Salad. This meatless recipe is vegan friendly too, which is always a bonus, and it’s really simple to make and absolutely delicious. Since this kale recipe is uncooked, you will be able to consume the many essential vitamins and nutrients that our leafy green friends provide the body.
Kale Salad Recipe and Video
Ingredients:
1 bunch fresh, clean kale
Dressing ingredients:
1/4 cup Tamari (you can use soy sauce or liquid amino acids)
1/2 cup of water
3 tablespoons olive oil
Juice of 1/2 lemon
1 clove garlic
1/2 cup sunflower seeds (optional)
Addresses:
1. Chop the kale into small pieces and place in a large bowl (if you have a bowl with a lid so you can toss the kale salad later) and set aside.
2. In a blender, for the Tamari, the water, the olive oil, the lemon juice and the cloves and blend for about 1 minute. Taste the dressing to make sure it’s not too salty. If the dressing is too salty, add a little more water and mix for another 30 seconds.
3. Pour the dressing over the kale and sprinkle the sunflower seeds over the kale.
4. Toss the salad, cover, and place in the refrigerator and marinate for at least 4 hours.
The longer you let the kale soak in the dressing, the better. I highly recommend making this salad the night before you plan to eat it as this allows plenty of time for all the flavors of the dressing to blend in with the kale (or your green of choice). Also fellow vegetarians, please let me know if you try this recipe with a different kind of green (i.e. turnip or cabbage). I just made this kale salad recipe and would be interested to know how the vegetable substitute worked to suit your needs and taste buds. I’m sure it will be just as satisfying … but of course curious vegetarian minds want to know!
You can also spruce up this salad by adding a variety of flavors and textures by simply sprinkling a handful of sunflower seeds over the salad and even adding a few slices of cherry tomatoes. Enjoy!
