There are so many ways to vary this salad: You can toss in some slivered baby carrots, add diced pears or apples, substitute another kind of nut, or add a bit of thinly shredded red cabbage for extra color or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive.
Ingredients
- 1 good-size bunch kale, washed and dried
- Olive oil or other healthy vegetable oil, as needed
- ⅔ cup dried cranberries
- ½ cup crushed toasted cashews, or pumpkin seeds
- ½ cup vegan mayonnaise
- 1 to 2 tablespoons lemon juice, to taste
6 to 8 servings
Preparation
- Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
- With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
- Stir in the remaining ingredients and serve at room temperature.
10 minutes
Dining and Cooking