KALE CEVICHE
4 stalks kale, stems removed and leaves chopped into medium shreds*
2 scallions, roots removed and the white sections chopped
1 watermelon radish, peeled, thinly sliced and quartered
2 carrots, peeled and thinly sliced
Juice of 1 lemon
1 tablespoon olive oil
Soy sauce to taste
Freshly ground pepper (to taste)
Mix together all of the ingredients and serve. This salad gets more delicious if left to marinate for 10 to 15 minutes.
*You can use any colorful combination of vegetables in addition to or instead of the kale, including exotic and robust dark greens such as mizuna, Chinese cabbage, baby beet, and baby turnip greens.
Makes 6 servings
Source: Slow Food Nation's Come to the Table: The Slow Food Way of Living by Katrina Heron
4 stalks kale, stems removed and leaves chopped into medium shreds*
2 scallions, roots removed and the white sections chopped
1 watermelon radish, peeled, thinly sliced and quartered
2 carrots, peeled and thinly sliced
Juice of 1 lemon
1 tablespoon olive oil
Soy sauce to taste
Freshly ground pepper (to taste)
Mix together all of the ingredients and serve. This salad gets more delicious if left to marinate for 10 to 15 minutes.
*You can use any colorful combination of vegetables in addition to or instead of the kale, including exotic and robust dark greens such as mizuna, Chinese cabbage, baby beet, and baby turnip greens.
Makes 6 servings
Source: Slow Food Nation's Come to the Table: The Slow Food Way of Living by Katrina Heron
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