Kale, Beet and Seaweed Salad (Gluten Free)

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Beet, Kale and Seaweed Salad

With this dish, I am doing nothing more than group the veggies many of us wouldn't imagine eating raw. The result is a real triumph, so get ready to adopt them wholeheartedly into the family! You would enjoy beets and turnips much more often, even raw, if only you would grate them very fine in a food processor. The salad will keep well a good couple of days.

  • Duration
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 1 bunch kale, tough stems removed, leaves cut into very thin ribbons
  • 1 large beet, red or golden, grated very fine (food processor fine shredding blade)
  • 6 scallions, sliced very thin
  • 1/4 cup hijiki (or other seaweed: wakame, arame, etc.) or other seaweed (health food stores), soaked in hot water to cover
  • 51/2 cup sesame or other seeds (chia, flax, hemp, etc.), toasted
  • 1 cup Chinese green tea dressing

Preparation

Place all salad ingredients in a mixing bowl.  Pour the dressing over the salad and toss.  Store refrigerated in glass jars.

Variations

Substitute other greens for the kale - mustard, collard, turnip, spinach, even nappa cabbage.

Substitute rutabaga (yellow wax turnip), daikon, carrots, or zucchini for the beet.

Throw in diced avocado.

Throw in some sprouts.

Throw in some chopped toasted cashews or peanuts.

Use any other kind of seaweed - nor, kelp, wakame, areame, etc.

Throw in some cooked lentils, brown rice, thawed frozen corn kernels or any grain you have on hand and turn it into a complete main course.