The recipe was meant to be Raw Food, but I'm nowhere near raw yet so I have no qualms about using condiments that have seen heat. Additionally, I have now made this recipe on three separate occasions and each time I found I was out of one or the other ingredients, I omit oil from salad dressings, and of course I tend to throw in a bit of something extra now and then. That said, there's only so much you can do with a salad that is going to be different.
RAW KALE SALAD
1 bunch kale, washed, leaves stripped off the stalks and torn into bite-sized pieces 1 bell pepper, chopped (the coloured ones look prettier than the green) 1/4 red onion, chopped 1/3 cup fresh cilantro, chopped 3 or 4 cloves of garlic, minced 1 medium tomato, chopped (optional - it adds a pretty colour if you need more 'red') 1/2 cup dried cranberries organic shoyu or tamari, to taste (or use a little Bragg's amino or, if you only do raw, sea salt) raw apple cider vinegar, to taste (I have also done a mix with a little rice vinegar) raw agave syrup, to taste pinch cayenne pepper :) a small handful raw pepitas or raw sunflower seeds
Put the bite-sized pieces of kale (save the stems for soup or stock or whatever another day) in a bowl and get your hands in there to rub and knead it until the leaves turn a darkish green - the way it looks when cooked. This should take a few minutes at most - and it's neat to do! This wilts it and softens it nicely.
Add the other vegetables plus the cranberries.
Mix the liquid ingredients for a dressing and toss with the salad.
Sprinkle with the pepitas or sunflower seeds and serve as a first course or with other salads and/or raw foods. Lovely!
And below you see it in another variation. Always delicious - and so tender!