Fresh-cut kale smells sharp and almost grassy, and its leaves and stalks are pretty stiff. But after a quick massage, it really does relax into a sweeter, milder version of itself. Kale isn’t the only ingredient in this recipe that undergoes a transformation. The dressing’s turmeric powder is activated through probiotic fermentation, making the beneficial compounds more available to your body and easier on your digestive system. Enjoy this superfood salad topped with crunchy-tart, quick-pickled red onions and an optional sprinkling of nuts or cheese for extra protein.
Serves 4
Ingredients
1/2 cup tahini
2 Tbsp. brown rice vinegar
3 servings New Chapter Fermented Turmeric Booster Powder
1/4 cup tamari
1/4 tsp. powdered ginger, or 2-3 small slices of fresh ginger
Salt to taste
1 bunch organic Lacinato kale, about 12 leaves
Quick Pickled Red Onion (Optional)
1/2 cup white balsamic vinegar
1 Tbsp. maple syrup
1/2 tsp. salt
1 red onion, peeled and sliced into thin rings
Directions
- In blender, combine tahini, vinegar, booster powder, tamari and ginger. Blend until combined and creamy. If dressing is too thick, add water to achieve desired consistency. Salt as needed. Set aside.
- Remove stems from kale and wash. Slice leaves into thin strips. Dry with a paper towel if needed.
- Place kale into a bowl and add a large spoonful of dressing. Gently massage the dressing into the kale until it darkens and starts to shrink down, 2-3 minutes. Serve with additional dressing and quick-pickled red onions on the side.
Pickled Red Onion
- In small pan, combine white balsamic vinegar, maple syrup and salt. Heat through (it does not have to boil).
- In small jar with lid, arrange raw onion slices. Cover with the warm vinegar liquid. Seal jar and chill in the refrigerator for 2 hours or more.
