Meatless and vegan Christmas recipes are probably the most delicious dishes on the table during the holiday seasons and special events. In fact, consider how some of your favorite holiday dishes. It’s not very often that I hear people “raving” about how delicious the turkey was (gosh). Instead, I usually hear things like “wow those mac and cheese were absolutely wonderful” or “I have to get that potato salad recipe”. Who would have thought that all the stars of holiday gatherings are usually side dishes and desserts and that they are also meatless?
During the holidays, my mom would always cook kale with turkey neck (I know…). As I’ve become a vegetarian, I would always have to give up “veggies” until my dad started making this tasty meatless vegetarian kale salad. This meatless recipe is also vegan friendly, which is always a plus, and it’s really simple to make and absolutely delicious. Since this kale recipe is not cooked, you will be able to consume the many essential vitamins and nutrients that our leafy green friends provide to the body.
Kale Salad Recipe and Video
Ingredients:
1 bunch fresh, clean kale
Dressing Ingredients:
1/4 cup of Tamari (you can use soy sauce or liquid aminos)
1/2 cup of water
3 tablespoons olive oil
juice of 1/2 lemon
1 clove garlic
1/2 cup sunflower seeds (optional)
Addresses:
1. Cut the kale into small pieces and place in a large bowl (if you have a bowl with a lid so you can toss the kale salad in later) and set aside.
2. In a blender, add the Tamari, water, olive oil, lemon juice, and cloves and blend for about 1 minute. Taste the dressing to make sure it’s not too salty. If the dressing is too salty, add a little more water and mix for another 30 seconds.
3. Pour dressing over kale and sprinkle sunflower seeds over kale.
4. Toss salad together, cover and place in refrigerator and marinate for at least 4 hours.
The longer you allow the kale to soak in the dressing, the better. I highly recommend making this salad the night before you plan to eat it, as this allows enough time for all the flavors of the dressing to meld with the kale (or vegetable of choice). Also, fellow vegetarians, please let me know if you try this recipe with a different type of green (ie turnip or kale). I just made this kale salad recipe and would be interested to know how the vegetable substitute worked to suit your needs and taste buds. I’m sure it will be just as rewarding… but of course inquisitive vegetarian minds want to know!
You can also enhance this salad by adding a variety of flavors and textures by simply sprinkling a handful of sunflower seeds on top of the salad and even throwing in some sliced cherry tomatoes. Enjoy!