One of my favorite ways to make a salad is to combine kale with something fermented. This particular version is my favorite and is about as healthy AND delicious a salad as you can make. It’s also lovely for your holiday table with it’s rich green and red colors. But it’s not just beautiful, the combination of kale and red cabbage (the main ingredient in this curtido) provides excellent dietary fiber, protein, vitamins, minerals, bounties of antioxidents and special nutrients to support your healthy diet. Add in the probiotics of the fermented curtido (you could also use Red Cabbage Sauerkraut if you prefer) and you’ve got a slam dunk healthy delicious salad.
I recently posted a recipe for making curtido with red cabbage. For those who aren’t familiar with curtido, it’s a South/Central American fermented cabbage dish with carrots, onion, jalapeno and oregano. It’s very easy to make and doesn’t take long to ferment so it can easily be ready in time for your holiday dinner or potluck.
Preparation Time: 10-15 minutes
Yield: 4 cups
1/2 lb dino kale leaves, de-speared
small handful fresh cilantro (optional)
1/2 cup shredded curtido (see recipe here)
1/4 cup raw unsalted pumpkin seeds (or toasted pepitas if you prefer)
12 small cherry tomatoes, cut in half
(You’ll only need 2 tablespoons of the dressing for this recipe, but it’s so good I like to make extra)
4 T soy sauce (I prefer nama shoyu as it contains live enzymes)
2 T sesame oil
2 T vinegar (I use kombucha vinegar)
4 T tahini
1 1/2 T nutritional yeast
1 t turmeric powder
- Remove the main artery of the kale leaves
- into a food processor, place the kale leaves and the optional cilantro and pulse it until it is fully diced. Don’t overdo it.
- Place into a bowl and toss with 2T of the dressing
- Let it sit for a minute or two so the kale can absorb the flavors
- Add the shredded curtido, pumpkin seeds and cherry tomatoes and combine
The fine dicing of the kale helps to tenderize the kale and make it easy to consume in it’s raw form. I promise you you can’t go wrong with this salad. It’s quite delicious. Again, if you prefer, I sometimes make this salad with sauerkraut rather than curtido and it works just fine that way too.