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Kale & Quinoa Salad with Carrot Ginger Dressing

One of my favorite dishes that I created for the book, The Courage to Rise! Filled with our favorite leafy green, plant-based protein, omega fatty acids and topped off with a colorful carrot ginger dressing, this Asian-inspired meal can be made in a matter of only a few minutes. Mix it all together for a mood-boosting salad that will flood your body with both nutrients and flavor!

INGREDIENTS

Serves 4

Carrot Ginger Dressing

3 medium carrots, peeled and roughly chopped
1-inch piece fresh ginger, peeled
¼ small white onion, roughly chopped
3 tablespoons rice vinegar
1 tablespoon maple syrup
1 tablespoon unrefined toasted sesame oil
1 tablespoon tamari or coconut aminos
3 tablespoons olive oil
1 tablespoon water
¼ teaspoon sea salt, or to taste
Optional: crushed red pepper flakes

Salad

1 cup cooked quinoa
1 bunch of Lacinato kale or curly kale, thinly sliced and massaged with oil
4 cups sliced Napa cabbage or Savoy cabbage, sliced
2 carrots, peeled and grated
1 medium cucumber, peeled and cut into ¼-inch rounds 2 green onions, thinly sliced
1 large pear, cored and cut into ¼-inch slices
2 tablespoons hemp seeds

One of my favorite dishes that I created for the book, The Courage to Rise! Filled with our favorite leafy green, plant-based protein, omega fatty acids and topped off with a colorful carrot ginger dressing, this Asian-inspired meal can be made in a matter of only a few minutes. Mix it all together for a mood-boosting salad that will flood your body with both nutrients and flavor!

INGREDIENTS

Serves 4

Carrot Ginger Dressing

3 medium carrots, peeled and roughly chopped
1-inch piece fresh ginger, peeled
¼ small white onion, roughly chopped
3 tablespoons rice vinegar
1 tablespoon maple syrup
1 tablespoon unrefined toasted sesame oil
1 tablespoon tamari or coconut aminos
3 tablespoons olive oil
1 tablespoon water
¼ teaspoon sea salt, or to taste
Optional: crushed red pepper flakes

Salad

1 cup cooked quinoa
1 bunch of Lacinato kale or curly kale, thinly sliced and massaged with oil
4 cups sliced Napa cabbage or Savoy cabbage, sliced
2 carrots, peeled and grated
1 medium cucumber, peeled and cut into ¼-inch rounds 2 green onions, thinly sliced
1 large pear, cored and cut into ¼-inch slices
2 tablespoons hemp seeds

METHOD

For the dressing: Put the carrots in a food processor or high-speed blender and pulse until almost smooth. Add the ginger, onion, vinegar, maple syrup, sesame oil, and tamari and pulse again. Pour in the olive oil and 1 tablespoon of water and process until the dressing has a smooth and creamy texture. Add more olive oil to reach the desired consistency. Store any remaining dressing in the refrigerator for up to 5 days.

To prepare the salad: Combine the quinoa, kale, cabbage, carrots, cucumber, green onions, and pear in a large bowl. Drizzle the dressing over the salad and toss to lightly coat. Sprinkle with hemp seeds and serve!

Note: Recipe first appeared in The Courage to Rise. Reprinted with permission from HarperCollins and Liz Arch.