Wonder what question we get asked the most often? It’s for our famous kale salad recipe. Made with apple cider vinegar and Liquied Amino Acids, this dish tantilizes the senses and keep you coming back for more.

Green Vegetarian Cuisine’s Kale Salad

Makes 16 cups
2 bunches kale

Dressing:
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup packed brown sugar
2 cloves garlic, crushed
2 tablespoons Bragg Liquid Aminos or soy sauce (see Note)
1 tablespoon red pepper flakes, or to taste

Instructions: Wash the kale in cold water, pat dry, and with a sharp knife, trim off the tough portions of the stems and discard them. Chop the kale into bite-size pieces and place in a large salad bowl; set aside.

For Dressing: Combine vinegar, oil, brown sugar, garlic, Bragg Liquid Aminos or soy sauce and red pepper flakes in a sauté pan. (I used a bit less red pepper flakes than called for, but add it according to your taste.) Simmer the mixture over moderate heat for 3 minutes, stirring frequently. Remove pan from heat and immediately pour the hot mixture over the kale; mix well to thoroughly coat all of the leaves with Dressing. Allow kale to sit for 10 minutes or more before serving.

Note: Bragg Liquid Aminos is a liquid form of vegetable protein made from soy beans and purified water. It provides 16 essential amino acids and is produced without additional salt or preservatives. You can find it at Whole Foods.

Per (1-Cup) serving: 80 calories (40.7 percent calories from fat), 4 g fat, 0 mg cholesterol, 110 mg sodium, 11 g carbohydrates, 1 g dietary fiber, 2 g protein.

From Mike and Chris Behrend

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