Ingredients
Salad Ingredients
- 1 bunch kale (washed and finely chopped)
- 2 large carrots (peeled and finely diced)
- 2 whole radishes (thinly sliced into circles)
- 2 cups red cabbage (finely chopped)
- 1 can garbanzo beans (rinsed and drained)
- 1 cup curly parsley (finely chopped)
- 1 1/4 cups walnuts (chopped and toasted)
Dressing Ingredients
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 cup real maple syrup
- 1/2 cup white balsamic vinegar
- 1 teaspoon dried tarragon
- 2/3 cup olive oil
- ground black pepper (to taste)
Instructions
- Combine Salad Ingredients: Place the chopped kale, diced carrots, sliced radishes, chopped red cabbage, rinsed garbanzo beans, chopped parsley, and toasted walnuts together in a large bowl.
- Prepare Garlic Paste: Peel and finely chop the garlic cloves. Sprinkle the salt over the chopped garlic, then using the side of your knife or the back of a spoon, mash the garlic and salt together into a smooth paste. Transfer this paste into the bottom of a salad dressing container or a small bowl.
- Mix Dressing Base: To the garlic paste, stir in the real maple syrup, dried tarragon, and white balsamic vinegar until well combined.
- Emulsify Dressing: Slowly add the olive oil in a constant stream while whisking vigorously, or if using a container with a lid, pour all the ingredients in and shake vigorously until the dressing emulsifies and becomes slightly creamy in texture, indicating the oil is suspended evenly among the other ingredients.
- Season Dressing: Taste the dressing, then add additional salt and freshly ground black pepper to your preference.
- Toss Salad and Serve: Pour the prepared dressing over the salad ingredients and toss thoroughly to coat. Serve immediately to enjoy the fresh, crisp textures and balanced flavors.
Notes
- To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until fragrant and lightly browned.
- Chopping kale very finely helps soften its texture and makes it easier to eat raw.
- The dressing can be prepared in advance and stored in the refrigerator for up to 3 days; whisk or shake again before using.
- For a nut-free version, omit walnuts and substitute with sunflower seeds or pumpkin seeds.
- Use fresh garlic and real maple syrup for the best flavor in the dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for toasting walnuts)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
