Rainbow Kale Salad – FRESHFARM

Name: Rainbow Kale Salad – FRESHFARM
Ingredients: VINAIGRETTE (yield: 1 ½ cups); 2 garlic cloves; ½ tsp salt, plus more to taste; ½ cup apple cider vinegar (4 oz); ½ cup nutritional yeast (2 ¾ oz); 2 Tbsp soy sauce or coconut liquid aminos; ¼ tsp black pepper, plus more to taste; ½ cup olive oil (4 oz); SALAD; 2 lbs kale, washed, stemmed and sliced into ¾-inch ribbons (about 3 bunches,16 packed cups); ¼ head red cabbage, shredded (2 cups); ¾ lbs carrots, shredded (2 medium orange and 2 yellow, 2 cups); 1¼ lbs raw beets, grated (weight without the greens) (2 medium, 2 cups); ¾ lbs radishes, thinly sliced (12 medium, 2 cups)

www.freshfarm.org

Nutritional yeast dressing brings out the flavor in this bright, colorful, crunchy salad

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freshfarm.org.

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Ingredients

VINAIGRETTE (yield: 1 ½ cups)
2 garlic cloves
½ tsp salt, plus more to taste
½ cup apple cider vinegar (4 oz)
½ cup nutritional yeast (2 ¾ oz)
2 Tbsp soy sauce or coconut liquid aminos
¼ tsp black pepper, plus more to taste
½ cup olive oil (4 oz)
SALAD
2 lbs kale, washed, stemmed and sliced into ¾-inch ribbons (about 3 bunches,16 packed cups)
¼ head red cabbage, shredded (2 cups)
¾ lbs carrots, shredded (2 medium orange and 2 yellow, 2 cups)
1¼ lbs raw beets, grated (weight without the greens) (2 medium, 2 cups)
¾ lbs radishes, thinly sliced (12 medium, 2 cups)