This simple vegan side dish is packed with flavor and nutrition. The Traditional Foods website provides an interesting perspective on kale:
While kale may be new to many of us, kale is anything but new. It is a primitive plant, gathered and consumed by tribes before the dawn of recorded history. The Texas A&M Ag Extension suggests that kale originated in either the eastern Mediterranean or in Asia Minor. Supposition is that the seeds were carried by early traders and migrating tribes to other parts of the continent. Wild kale was the beginning of cabbage, as we know it. As kale came under cultivation, more highly developed forms came about such as cauliflower, brussel sprouts, broccoli. Some of our favorite winter vegetables trace their lineage back to the humble wild kale.
Kale is a great source of vitamins C and A and is a fair source for your average daily intake of various B vitamins. It is loaded with minerals – trace and otherwise – and is touted as a good source of antioxidants.
I serve as a side to my Pupusas, Tofu Kabobs or Portobello and Red Pepper Melts. I also use it as a setup for veggie burgers. Place a grilled veggie burger on the bottom part of the bun, add a good handful of kale slaw and plop the top bun in place. That’s all you need for good eatin’!
½ cup Vegenaise
¼ cup rice wine vinegar
1 tablespoon sugar
1 bunch green kale, washed, ribs removed, finely julienned
1 bunch red kale, washed, ribs removed, finely julienned
1 cup shredded cabbage
½ cup julienned carrots
Salt and pepper to taste
In a mixing bowl, stir together Vegenaise, vinegar and sugar. Place kale, cabbage and carrots in a separate mixing bowl. Pour dressing over the top and toss lightly to combine. Season with salt and pepper, cover and refrigerate until ready to serve.
See Chef Randy’s website for more recipes at: http://valley-vegetarian.com