I may not be running around wearing an Eat More Kale t-shirt, but I do unabashedly love kale. And this recipe has become one of my favorite ways to enjoy it. I’ve even managed to get my mom and everyone else in my family totally hooked on it. And apparently, my four-legged friend enjoys it on occasion as well.
This Raw Kale Salad with Maple-Mustard Dressing is super simple to prepare. Let’s break it down. One: put kale, apples and carrots into a big bowl. Two: make the maple-mustard dressing. Three: toss everything together. Four: eat it.
Done. That’s it. A total no-brainer.
I gotta say that the dressing here is freaking incredible. I think it’s my favorite part of this whole salad. Mostly because I just LOVE maple syrup and can never get enough of it. So definitely don’t use the fake “maple flavored” stuff here (or anywhere, really). Go and buy the real thing. It’s worth it. Trust.
Recipe from NPR’s Kitchen Window
Raw Kale Salad with Maple-Mustard Dressing
- 8 cups packed kale leaves, chopped into bite sized pieces
- 1 cup carrots, shredded
- 1 red apple, cut into bite sized pieces
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- In a large bowl combine the kale, shredded carrots and chopped red apple. Set aside.
- In a medium saucepan over medium-high heat, combine the olive oil and the remaining ingredients. Whisk until the dressing is hot and just starting to bubble. Remove from the heat and pour the hot dressing over the salad, tossing to combine and making sure all the kale leaves are evenly coated.
- Allow the salad to sit at room temperature for about 20-30 minutes, giving the kale leaves time to soften. Toss gently and serve.
- Leftovers can be stored in an airtight container in the refrigerator for 1 days.
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