Ingredients:
VINAIGRETTE (yield: 1 ½ cups)
2 garlic cloves
½ tsp salt, plus more to taste
½ cup apple cider vinegar (4 oz)
½ cup nutritional yeast (2 ¾ oz)
2 Tbsp soy sauce or coconut liquid aminos
¼ tsp black pepper, plus more to taste
½ cup olive oil (4 oz)
SALAD
2 lbs kale, washed, stemmed and sliced into ¾-inch ribbons (about 3 bunches,16 packed cups)
¼ head red cabbage, shredded (2 cups)
¾ lbs carrots, shredded (2 medium orange and 2 yellow, 2 cups)
1¼ lbs raw beets, grated (weight without the greens) (2 medium, 2 cups)
¾ lbs radishes, thinly sliced (12 medium, 2 cups)
Equipment:
Chef’s knife
Cutting board
Box grater
Bowls
Jar with a lid or blender
Tongs or mixing spoon
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- For the vinaigrette, smash and peel the garlic. Sprinkle it with salt and finely mince it. 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 it with a lid and shake well to incorporate the ingredients. Pour in the olive oil and shake again until the mixture is emulsified. Taste and adjust.
- For the salad, combine the kale and cabbage in a large bowl. Drizzle the dressing over them and massage until they are slightly wilted and tender.
- Add the carrots, beets and radishes. Toss all together. Taste and adjust.
Vinaigrette note: To make the vinaigrette in a blender, add the first six ingredients and blend to combine. With the blender running, slowly drizzle in the olive oil and then blend until everything is fully combined and emulsified. Taste and adjust.