This is a copycat recipe I whipped up after having Veggie Grill’s famous All Hail Kale Salad. My dressing recipe uses orange juice instead of papaya, since papayas aren’t always easy to find. I recommend tenderizing your kale by going over it with a rolling pin a couple times. I feel restaurants don’t tenderize their kale enough. By using a rolling pin instead of just your hands you can even use the stem portion of the leaf.
I also used raw walnuts instead of candied walnuts, as they often contain honey. However, you can make your own fairly easily and I have seen maple candied nuts in bulk at both Whole Foods and Sprouts.
All Hail Kale Salad (Serves 4)Salad 8 stalks of kale, tenderized and finely shredded 2 cups cooked quinoa 1 cup purple cabbage, shredded 1/2 cup grated carrot 1/4 cup raw walnuts, chopped Dressing 1/3 cup orange juice 2 tbsp olive oil or a nut oil 2 tbsp rice vinegar 1 tbsp agave juice from one lemon 1/2 tsp grated ginger salt and pepper to taste Salsa 1/2 green pepper, diced 1/2 onion, diced 1 tomato, diced 1/2 cup fresh corn 1 small clove garlic, diced juice from one lime salt and pepper to taste cilantro (opt)
Whisk together ingredients for dressing and pour over kale. Allow to marinate for at least 1 hour. Cook quinoa and allow to cool. Toss quinoa with the kale and divide among plates. Mix the salsa right before you’re about to eat. Arrange the salad on the plate starting with the marinated kale/quinoa, salsa, cabbage, carrot and walnuts!