Ingredients:
VINAIGRETTE
2 garlic cloves
½ tsp table salt, plus more to adjust
½ cup apple cider vinegar
½ cup nutritional yeast
2 Tbsp soy sauce or coconut liquid aminos
¼ tsp black pepper, plus more to adjust
½ cup extra virgin olive oil
(Makes about 1 ½ cups)
SALAD
2 lbs kale, about 3 bunches, to yield 16 packed cups washed, stemmed and sliced into ¾-inch ribbons
¾ lbs unpeeled carrots, about 2 medium orange and 2 yellow, to yield 2 cups shredded
¼ medium head red cabbage, to yield about 2 cups shredded
1¼ lbs raw beets, (weight without the greens) about 2 medium to yield 2 cups grated
¾ lbs radishes, about 12, to yield 2 cups thinly sliced
Equipment:
Chef’s knife
Cutting board
Box grater
Bowls
Jar with a lid
Tongs or mixing spoon
Directions:
- Prepare all veggies by washing, chopping, slicing, or mincing them as noted in the ingredients list.
- For the vinaigrette, smash and peel the garlic. Sprinkle it with salt and finely mince. Then, using the side of the knife or a mortar and pestle, mash the garlic into a paste. Scrape the garlic paste into a 12-ounce jar with a lid. Add the vinegar and mix well. For a milder garlic flavor, let the garlic macerate in the vinegar for 5-10 minutes before incorporating the remaining ingredients
- Add the nutritional yeast, soy sauce, and black pepper to a jar, cover with a lid and shake well to incorporate the ingredients. Pour in the olive oil and shake again until emulsified. Taste and adjust.
- For the salad, place the kale in a large bowl. Drizzle the dressing over the kale and massage it in until the leaves are slightly wilted and tender.
- Add the carrots, cabbage, beets and radishes. Toss all together. Taste and adjust.