Kale Radish Salad
By MCFM Nutrition Interns
- 1 bunch kale, tough stems removed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 daikon radish or 5-6 round red radishes, leaves removed
- 2 to 4 garlic cloves, peeled and minced
- 1 tablespoon soy sauce
- 1 teaspoon apple cider or balsamic vinegar
Place kale leaves into a large bowl. Use your hands to massage oil and salt into the leaves. Transfer the leaves to a cutting board and finely chop them. Return chopped leaves to bowl. Julienne the radish. Add the the bowl with the kale leaves.
In a small bowl, combine garlic, soy sauce, and vinegar to make dressing. Stir. Add dressing to kale and radish mixture, and toss to coat. Serve immediately.
Tip: Store extra unwashed kale in you refrigerator’s crisper drawer set to high humidity.
Nutrition Facts: Serving Size 1 cup (113g), Calories 60 (Calories from fat 30), Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 530mg, Total Carbohydrate 6g, Dietary Fiber 2g, Sugars 3g, Protein 2g, Vitamin A 30%, Vitamin C 60%, Calcium 6%, Iron 4%
Nutrition Facts provided by Allina Health.
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