Kale tabouli-slaw

Having heard about the amazing (!) benefits of blenderized raw vegetables, I tried it last night. Kale, cabbage, onion, garlic, hot peppers into the blender with enough water to get them spinning into emulsion.

Not only was it horrible tasting, difficult to eat, and generally repulsive, but it gave me hideous breath, according to reliable reports. OK. Maybe it was the combination… but I don’t like to have to be careful with natural living things that generally go great together.

Kale is supposed to be so incredibly beneficial, better even when it’s raw, that I’d like to find a way to get around its toughness, particularly the stalk ends. Enter the food processor. The experiment worked fabulously. The result, a cross between tabouli and cole slaw, had kale, cabbage, onion, walnuts, silken tofu cubes, bonito flakes, cocktail tomatoes, sesame oil, rice vinegar, and a hot pepper condiment.

The tastes combined really well, with the earthy, slightly bitter but sweetly aromatic kale blending with the hearty walnuts, sweet raisins, tart savory tomatoes, and cool cabbage into a lovely blend. The bonito flakes added a savory element that made it feel like a complete meal

Chop the vegetables first, transfer to a bowl, add the other ingredients and combine. Enjoy!

Kale Salad

About Jon Burr

Being a musician, Jon sees food as composition, with colors, highs and lows in tastes, and believes that living a healthy lifestyle can be tasty and enjoyable. Cooking since his childhood, and seriously devoted to healthy eating after cancer treatment in 2000, he found ways to make healthy food tasty, and decided to carry the message through his book "The Improvising Chef." You can hear his music and follow his other activities at his website jonburr.com