This bright-flavored, gingery dressing wakes up kale salad in the best way. Also, try it as a topping or sauce for grain and vegetable bowls.
INGREDIENTS:
DRESSING
1/2 cup peeled, roughly chopped carrot (1 large carrot)
1 tablespoon minced white onion
3/4 inch piece fresh ginger, peeled
2 tablespoon rice wine vinegar
1 teaspoon coconut nectar* or maple syrup
1/2 teaspoon toasted sesame oil
1 tablespoon coconut aminos or light soy sauce
2 tablespoon avocado oil (or other light vegetable oil)
2 tablespoons water
Salt and fresh ground pepper, to taste
SALAD
4-5 cups young kale, finely chopped
1 cup red cabbage, finely chopped
1 ripe avocado, diced
1 tablespoon toasted sesame seeds
1/4 cup raw sunflower kernels or pepitas, if desired
METHOD:
Place all ingredients in the bowl of a food processor or heavy-duty blender. Process until the dressing is smooth and creamy. Adjust for seasoning. Add more acid (vinegar) or maple syrup or coconut sweetness to balance the flavor, if needed. The dressing will keep in an airtight container for one week in the refrigerator.
For salad, place salad ingredients in a large bowl. Toss with the desired amount of dressing and serve.
YIELD: Serves 2 as a main course
*Coconut Secret is a natural sweet sap from coconut blossoms and makes a great addition to your pantry. It has a light buttery, caramel-like taste and is my favorite go-to sweetener for salad dressings that need a hint of sweetness.
