Kale Waldorf Salad

Chef

Douglas McNish

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Cookbook

Eat Raw, Eat Well: 400 Raw, Vegan and Gluten-Free Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

This version of the classic American salad replaces iceberg lettuce with heart-healthy kale and the mayonnaise with a delicious oil-free blended dressing. The key is to cut the kale very finely to allow it to soften properly.

NotesTips

To soak the cashews for this recipe, place in a bowl and add ½ cup (125 mL) water. Cover and set aside for 20 minutes. Drain, discarding soaking water, and rinse under cold running water until the water runs clear.

Before chopping the kale, remove the long stem that runs up through the leaf almost to the top of the plant. Use only the leafy green parts.Variations

Over the years I’ve made many different versions of this salad. I like to make it using chopped dried fruit such as prunes, dried apricots or dried cranberries instead of the raisins.

In addition to walnuts 1 add ¼ cup (60 mL) whole raw almonds to increase the protein and calcium content.

Makes1 to 2 main-course or 3 side salads

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe CourseAppetizer, Side Dish

Dietary ConsiderationEgg-free, Gluten-free, Halal, Healthy, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian

EquipmentBlender

MealDinner, Lunch

Taste and TextureCrunchy, Nutty

Type of DishSalad, Vegetable

Ingredients

¼ cup raw cashews, soaked (see Notes) 60 mL
2 cups thinly sliced trimmed kale (see Notes) 500 mL
2 tbsp cold-pressed (extra virgin) olive oil 30 mL
¼ cup freshly squeezed lemon juice, divided 60 mL
1 tbsp apple cider vinegar, divided 15 mL
2 tsp fine sea salt, divided 10 mL
1 cup thinly sliced tart apple, divided 250 mL
½ cup thinly sliced celery, divided 125 mL
½ cup filtered water 125 mL
½ cup walnuts, halves or pieces 125 mL
¼ cup raisins 60 mL

Instructions

In a bowl, toss together kale, olive oil, 2 tsp (10 mL) lemon juice, 1 tsp (5 mL) cider vinegar and 1 tsp (5 mL) salt. Set aside to soften for 10 minutes. Transfer to a serving dish.
In a blender, combine ½ cup (125 mL) apple, ¼ cup (60 mL) celery, water, soaked cashews and remaining lemon juice, vinegar and salt. Blend at high speed until smooth and creamy. Pour over softened kale. Add walnuts, raisins and remaining apple and celery and toss. Set aside to marinate for 5 minutes. Serve immediately.