Raw Thai Kale Salad

From one of our favourite cookbooks “Nourishing Meals”, this salad is full of detoxification and antioxidant compounds while bursting with flavour. All tossed in a slightly spicy and gingery, creamy almond butter dressing. Enjoy!

1 bunch black kale, thinly sliced
½ small head red cabbage, thinly sliced
½ small head green cabbage, thinly sliced
1 small sweet onion, sliced into half moons
3 to 4 large carrots, shredded or julienned
1 red bell pepper, cut into thin strips
1 bunch fresh basil, thinly sliced
1 bunch cilantro, chopped
1 bunch fresh mint, choppedDressing:
⅓ cup creamy almond butter
½ cup water
¼ cup freshly squeezed lime juice
1 tablespoon naturally fermented fish sauce (I use Red Boat)
1 tablespoon pure maple syrup
2 to 3 garlic cloves, peeled
1 inch piece fresh ginger
1 thai chili
¼ to ½ teaspoon sea salt

To make the salad, place all of the ingredients into a very large bowl (one big enough to be able to toss the salad and dressing together without it spilling over the sides).

To make the dressing, Place all ingredients into a blender or a wide-mouthed jar. Blend until smooth. Taste and adjust ingredients as necessary. Does it need more ginger for your tastes? More spice? Add another chili pepper. Does it need more sour? Add more lime juice. Does it need more flavor? Add a little bit more sea salt or fish sauce. Then blend again.

Using clean hands, toss the dressing with the salad, gently massaging it into the vegetables (this will help to tenderize the kale). Serve immediately or store in an airtight glass or stainless steel food storage container for later use. Lasts up to 5 days in the refrigerator. It’s best to bring the salad to room temp before serving, or serve it straight from the fridge over warm rice or soup.

Yield: about 8 to 10 servings