Another day, another kale salad recipe…..sigh me a happy face 🙂 I’ve made this vegan kale caesar salad a few times over the last couple of months and I’m really digging it!
Fun Fact: Despite Caesar salad being a staple on Italian-American restaurant menus (and all TGI Friday/Chilis type foodservice outposts), it actually originated in Tijuana, Mexico. The classic ingredients in Caesar salad dressing are egg yolks, oil, Worcestershire sauce, red wine vinegar, anchovy, garlic and black pepper. Worcestershire typically contains high fructose corn syrup and anchovies; but today there are truly quality vegan versions available. Tamarind is typically the base for these.
Today, Julie had emailed me requesting the recipe, so I thought that I’d feature it in a blog I’ve made this both with Veganaise OR 1/2 Cup Cashews/1/4 Cup Water/2 Tbsp Lemon Juice/1 Tbsp Agave Nectar/pinch of Salt in place of the Veganaise. The second preparation requires a high speed blender for a truly creamy dressing. This dressing is also good with a shot of chipotle–yee hah, I’m gonna go and wrangle me up some kale!
- 1 Cup Organic Veganaise
- 2 Tbsp Red Wine Vinegar
- 2 Tbsp Lemon Juice
- 1 Tbsp Vegan Worcestershire Sauce
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
- 1 Tbsp Chopped Garlic
- 1 tsp Freshly Ground Pepper
- 1/3 Cup Nutritional Yeast
- Salt to Taste
- Water and/or above acid(s) to thin
- Combine all ingredients—Adjust consistency with liquids. Taste for seasoning
The High and Mighty Kale Caesar Salad
- Toss with 8 Cups Kale, Red Cabbage, Carrots
- For an extra Flavor, add grated Lemon Zest and Green Onion
- For extra Health, add hemp seeds (I add these to EVERYTHING)
I just looked at the countdown for Oceanside 70.3. Holy Crap, as I sit here in freezing San Diego (it’s 39 degrees), it’s hard to believe that this race is in 14.5 weeks!. I was able to jog 24 minutes yesterday without subsequent flair up of u-know-what-body-part. Yay me! Now I just have to string together some solid master’s swim sessions and a little more running and then hopefully I will have some semblance of a start to the racing season. Over the next two weeks, there will be some social/family obligation bumps in the training path (such as the flower arranging class at Whole Foods next Wednesday……..Yes. Really. I AM signed up for this), but it’s the holidays so…whatEVEH. I’ve given myself a small healthy eating challenge for the month, and my training partners are keeping me motivated. Well, not today. Or yesterday. (Truth be told: I bowed out of early morning master’s feigning work overload–nothing really to do with my type triple A plus training partners at all) 🙂
Anyone up for 30 days of Kale starting Jan 2nd? I’m going to put the challenge out there. Combine December’s challenge with it for a moderate way to ring in the new year with some healthy eating.