1 red capsicum, seeded and chopped into big pieces
2 tablespoons apple cider vinegar
1 lime, juiced
2 tablespoons agave nectar
¾ inch piece of fresh ginger, peeled and roughly chopped
1 clove garlic
totally optional: ¼ teaspoon toasted sesame oil, which isn’t raw, but tastes good!
Salad
5 big stalks of kale
Sea salt
Raw red pepper and ginger salad dressing (see recipe above)
½ avocado, cubed
1 carrot, peeled and sliced into strips with a vegetable peeler
3 tablespoons purple cabbage, chopped
1 tablespoon coriander, roughly chopped
1 tablespoon red onion, thinly sliced
1 teaspoon sesame seeds
INSTRUCTIONS
First you have to make the dressing. Simply blend all dressing ingredients thoroughly in a food processor or blender.
Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, meaning that you should scrunch handfuls of kale in your hands, release, repeat. The kale will become darker in color and more fragrant. This step improves the taste of raw kale.
Throw the kale into a bowl, drizzle in the salad dressing (don’t skimp), and toss thoroughly.
Add the avocado, carrots, cabbage and red onion.
Top with coriander and a big sprinkle of sesame seeds. Enjoy!
NOTES
This dressing keeps well for about four days in the fridge. I actually think it tastes better after refrigerating overnight. The dressed salad should keep well for a couple of days in the refrigerator, covered. For best results, top with avocado just before serving.
