Have you laughed today?! I mean, really laughed? The side-splitting, joyful, exhaustion and tear inducing laughter that used to get us sent to the hallways in high school? I love laughing. Laughter makes me happy. We try to laugh a lot. But sometimes I need to lighten up. I’ve just returned from a (super) busy time of travel for work. Being on the road and working takes a tremendous amount of energy – and I am so grateful to have the weekend to catch up and return to my regular routine.
And to laugh! I don’t know about you, but I am a lot more prone to laughter when I am feeling spiffy. Spiffy to me means my tummy is happy, my heart is happy, and my family and friends around me are happy. To achieve all of these, I must take care of the 1st: making my tummy happy. Because if my tummy is happy, my heart is happy knowing I am taking care of myself. When my heart is happy, it shines, and when it shines, it casts its light on anyone else around me. And they are happy too. Seem too simple? I’d love to hear what brings happiness and laughter your way, because (IMO) there is no such thing as too much laughter (except when it is in the middle of science class). This salad is a flavorful explosion that will bring a smile to your face. Featuring beautiful raw kale, broccoli stalks, carrots, and the ever humble rutabega, I’ll be bringing this to many a summer patio this year!
Kale Veggie Slaw with Sesame Miso Dressing:
(1) cups grated carrots (about 2 medium)
(1) cup grated broccoli stalks (about 3)
(1) cup grated rutabega or turnip (1/2 large)
(3) cups green emerald kale, chopped fine
(1/2) large red bell pepper
(1/2 – 1) cup roasted cashews (whole or pieces)
(3/4) cup canola oil
(2) tbsp dark sesame oil
(1/4) cup apple cider vinegar
(1/4) cup white miso
3 tbsp fresh chopped ginger
(1/2) cup water
Start by combining all dressing ingredients except for the water. With the water ready, blend on high and add the water to the blender in a slow steady stream, until the dressing is light and frothy. Transfer to a clean jar. This recipe makes more than required for this salad and is amazing on rice or quinoa, or any fresh green salad! It’s hands down a wonderful vegan dressing that is smooth, flavorful, and incredibly delicious!
If you have a food processor with a grating attachment or a salad master grater, you can grate the vegetables this way. Otherwise, a hand grater (on a medium grate, don’t do it on a super fine cheese grater) will do. Grate each vegetable into a mixing bowl one at a time. You can opt to peel the carrots or not, but I always do for salads like this as they tend to keep better this way. Grate the carrots, rutabega, and broccoli stalk all to the same size and mix well.To chop the kale, use a good chopping knife. Chop the washed kale leaves as you would fresh herbs, into half-inch pieces or so, and add to the bowl. Chop the red pepper into a medium dice and add to the mix. Feeling good yet?
Toast the cashews in 350-degree oven until brown (about 10 minutes) or in a dry skillet on the stove-top. If using pieces, add straight to the bowl, or coarsely chop whole ones before adding.
To dress, start by adding 2/3 cup of the dressing to the bowl and mixing all well. If you like, add more dressing to taste. Garnish with toasted sesame seeds or more roasted cashews and serve! This salad keeps well for at least a day in the fridge. In fact, my daughter said it was even better the next day, so no one needs to worry about leftovers here! When the kids will eat kale, that’s always a good sign, and while one of them still won’t touch it, I am pretty happy to have the hubby and teenager enjoying it now 🙂 So amazing with a few slices of ripe avocado. Bliss in a bowl!