Kale is an incredibly healthy green, loaded with Vitamins K, C and A. It has become a trendy ingredient appearing on menus everywhere from the swankiest restaurants to college cafeterias. As a cruciferous vegetable, kale increases the liver’s ability to produce enzymes that neutralize potentially toxic substances.
This is one of my all-time favorite kale salads, and it happens to be vegan. Many kale salads include a little sprinkling of cheese, but this one uses Nutritional Yeast instead, giving it a delightful flavor.
Nutritional Yeast contains Vitamin B12, a necessary vitamin in all diets. Since this vitamin can only be found in animal foods, vegans should use nutritional yeast as a staple.
This recipe is courtesy of Oh She Glows. ENJOY!
The Best Shredded Kale Salad
Company-worthy salad from Oh She Glows!
For the Salad and Dressing
- 2 bunches lacinato kale destemmed, leaves finely chopped
- 2 garlic cloves minced
- 1/4 cup fresh lemon juice
- 3-4 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4-1/2 cup dried cranberries
For the Pecan Parmesan
- 1 cup pecan halves toasted
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 1 pinch sea salt
Preheat oven to 300 degrees.
Spread pecans on baking sheet and toast for 8-10 minutes until fragrant and lightly golden.
Wash kale and remove leaves from stems. Discard stems. Finely chop kale leaves.
Spin kale dry. Place in serving bowl.
Make the pecan parmesan using a food processor. Add pecans, and process until they are size of peas or larger. Then add nutritional yeast, oil, and salt and process until it has a coarse crumb texture. Do not overprocess--you want a nice crunchy texture, not a powder. Set aside.
Make the dressing using a food processor. Process garlic, lemon juice, oil, salt and pepper until combined. Set aside.
When ready to serve salad, toss kale with dressing. Add pecan parmesan and toss well to distribute. Sprinkle with cranberries. Serve!