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1 garlic clove, pressed or minced

1 teaspoon pure maple syrup

1 teaspoon soy sauce

¼ teaspoon cayenne

1. Chop the kale and toss in a mixing bowl with the red and yellow bell peppers, carrot, and cabbage.

2. Whisk all of the dressing ingredients together in a small bowl and pour over the salad. Use your hands to massage the dressing into the kale, making sure that it is evenly distributed.

3. Either serve immediately, or chill for 10 minutes or more to allow the kale to soften.

Tips and Tricks

Rubbing oil into the kale and allowing it time to soak in softens the leaves, making them increasingly more palatable with time. Another technique is to quickly toss the kale with a small amount of boiling water, being sure to drain it as soon as the leaves turn bright green (10 to 20 seconds).

Variations

• Although eating a rainbow is recommended for health, don’t overconcern yourself with sticking to this precise list of vegetables. Use what you have or what you love.

• Try adding other flavors to the dressing ingredients, such as 2 teaspoons of balsamic vinegar, 1 teaspoon of stone-ground mustard, or ½ teaspoon of red or green curry paste.

Superfoods for Health

Kale is one of our favorite dark leafy greens and is one of the top superfoods in terms of nutrient content and disease-fighting abilities. High in vitamins C, A, and K, it is also loaded with antioxidants, which are known to destroy damaging free radicals.

COLESLAW WITH SHAVED FENNEL

The simplicity of this salad makes it an attractive accompaniment to strong robust entrées frequently found in Indian or even Asian food. When your meal already has enough flavor but needs something fresh and raw, this dish does the trick. The shaved fennel bulb adds a crunchy licorice touch.

MAKES 4 CUPS

1 cup shaved fennel bulb

2 cups shredded green cabbage

1½ cups shredded red cabbage

¾ cup grated carrot

½ cup minced fresh cilantro

¼ cup thinly sliced green onion

2 tablespoons freshly squeezed lemon juice

¼ cup olive oil

1 teaspoon red wine vinegar

2 teaspoons nutritional yeast

½ teaspoon sea salt, or to taste

1. First, cut off any of the stem and herb that may still be attached to the fennel bulb, leaving a flat surface exposing the white concentric layers. You may wish to remove the outside layers if they look dirty. You can use a sharp knife to cut very thin shavings of the fennel bulb, or you can use a vegetable peeler.

2. Mix together the fennel, green cabbage, red cabbage, carrot, cilantro, and green onion in a medium-size mixing bowl. In a measuring cup, whisk together the lemon juice, olive oil, red wine vinegar, nutritional yeast, and salt, and pour it over the vegetables. Mix well and serve, or refrigerate immediately.

Variation

• For a creamier, though not raw, coleslaw, replace the olive oil with Vegenaise, Vegan Mayonnaise (page 288), or other vegan mayo.

CUCUMBER-SESAME SALAD

One of the simplest of salads, this dish is still quite exciting. It’s popular with pita bread, on top of salad greens, or alongside Live Hot and Sour Soup (page 155), Batter-Baked Tempura (page 184), or on Sushi Nite (see page 206). If you have a zester, you can use it to grate the nori sheet into ultrafine confetti. Otherwise, the fine side of a cheese grater also works.

SERVES 4 TO 6

¼ cup sesame seeds

4 cups seeded and sliced cucumber, cut ⅛ inch thick

(about 2 large cucumbers)

2 tablespoons thinly sliced green onion

1 tablespoon minced red onion

1 sheet nori, zested or grated finely

½ teaspoon sea salt

2 tablespoons brown rice vinegar

1. Toast the sesame seeds according to the instructions on page 26.

2. Combine with all of the other ingredients in a large bowl, mix well, and serve.

Variation

• For a ♥ live version, do not toast the sesame seeds.

Quicker and Easier

For a simple cucumber salad, try chopped cucumber, sliced tomatoes, and lots of fresh dill. Toss with olive oil and balsamic vinegar or vegan sour cream, and sea salt to taste.

Tips and Tricks

If zesting or grating the nori