This salad is for those days when you are missing thai food and want a simple salad to quench your palate!
2 limes, juiced 1 orange juiced
1/4 c tamari 3 tbl nama shoyu
4 dates 1 – 2 tbl olive oil
1 tsp each coriander, rice wine vinegar and minced garlic
4 carrots 1 bunch kale
2 daikon radish 1 green chile or jalapeno
1 yellow bell pepper 1/4 eggplant
Slice carrots, radish, chile and yellow pepper into thin slices (julienne), add to large bowl; slice eggplant into 6 long pieces, slice diagonally into 1/4 inch pieces, add to bowl. Now, clean kale, pat dry, chop and add to a separate bowl, add 1 tbl olive oil, 1 tsp coriander, rice wine vinegar and minced garlic, now massage kale breaking the structure down until its the consistency of lettuce (it will be wilted and crunchy but very yummy) , add to bowl with julienned vegetables. Toss to combine. To make dressing, add lime and orange juice to blender with tamari, nama shoyu, dates, blend until creamy and smooth.
Add one cup of salad to your plate, drizzle dressing on and enjoy!
I like to add sesame seeds to mine as a garnish