Relaxed Kale and Purple Cabbage Salad

I will serve this salad at AT&T’s cafeteria in San Ramon, on Thursday, October 13th. That morning, I’ll give a motivational talk to 120 employees — how to get to a new automatic pilot in the kitchen, making food, for a healthy, happy, productive, quality life.

Here is the designer lunch I created to be served in their cafeteria for all AT&T employees:

• Soup: Roasted Garlic, Squash, Tomato Bisque Soup
• Salad: Relaxed Kale and Purple Cabbage Salad (see below)
• Side: Sweet’n Sour Root Vegetables
• Wrap #1: Romaine Lettuce Boats w/Lentils, Quinoa and Dairy-free Alfredo Sauce
• Wrap #2: Romaine Lettuce Boats w/Lentils, Quinoa, Dairy-free Alfredo Sauce and Roasted Chicken (see link, above)

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Relaxed Kale and Purple Cabbage Salad

A raw, yet ‘cooked,’ easy to chew, easy to digest Kale salad, marinated with lemon and sea salt.

This is a tossed salad, mixed with pumpkin seed oil and flat leaf parsley and topped with toasted pecans and hijiki seaweed.

Makes 4 cups

Ingredients

• 1 bunch kale, stems removed, thinly sliced (chiffonade)
• 1 tsp salt
• 1 lemon, zest and juice
• 1 inch wedge purple cabbage, shaved slices
• 1 tbls pumpkin seed oil
• 1 tbls hiziji seaweed
• 1 tbls chopped parsley (flat leaf or curly leaf)
• 1 handful pecans, toasted

Directions

1. Thinly slice the kale (chiffonade), put in large bowl.
2. Add the salt evenly.
3. Massage, squeeze, mix the kale with your hands – for about a minute.
4. Zest and juice the lemon, add to the kale.
5. Massage, squeeze, mix the kale with your hands – for about a minute.
6. Let sit for 15 minutes, or for up to two days in the frige, stir occasionally.
7. Soak 1 tbls seaweed in 1 cup of water for 15 minutes, or for up to two days in the frige. Drain excess liquid, retrain for other uses (elixirs, soups, sauces, etc).
8. Toast the pecans in saute pan, in medium heat, toss often.
9. On the day of serving: shave the cabbage and chop to short pieces, add to the kale mixture.
10. Add the pumpkin seed oil and mix well.
11. Just before serving, top with the seaweed, parsley and pecans.

NOTES

• This is a wilted salad, the kale is ‘cooked’ with lemon and salt (an acid and alkaline).
• Colors are dark and light green, purple (w/touch of white), black, brown.
• Textures are leafy, crunchy, soft.
• Can be made the day before, although the pumpkin seed oil and parsley is added the day of.
• And the pecans and scoop of seaweed is added when serving.