Salads

Coleslaw

1 bag of prepared coleslaw mix (its inexpensive and all the work is done for you)
1/2 cup olive oil
1/3 cup white balsamic vinegar (or other vinegar you like - try fig, or raspberry)
1/4 cup apple cider vinegar
1 Tbsp. Gluten-free Dijon mustard (read the label - Save-On has a Western Families brand the is clean)
1 Tbsp. maple syrup
salt and pepper to taste

1. Pour the coleslaw mix into a large bowl.
2. Put the olive oils, vinegars, mustard, maple syrup, salt and pepper into a jar or bottle with a lid.
3. Shake vigourously until blended.
4. Pour enough over the coleslaw mix to coat lightly but not drown it.
5. Let sit for 1/2 hour to soften cabbage a bit.

   

   I added dried cranberries and walnuts this time.

Kale Salad

1 bunch of fresh kale, remove stalks and pull into bite sized pieces
¼ cup dried cranberries (without sulfates-you can find them at 
Nirvana Organics)
¼ cup walnuts, chopped coarsely
1/3 cup extra virgin olive oil
1/3 cup white balsamic vinegar, or apple cider vinegar or champagne vinegar
2 tsps. Dijon mustard – read the label to make sure there is no gluten or
   added sugar products
1 Tbsp. Maple syrup (I get a large jug at Costco at a good price)
Salt and pepper to taste

1. Put the bite sized kale into a large bowl, add the cranberries and walnuts In a small glass jar, mix the oil, vinegar, mustard, maple syrup and salt and pepper.
2. Shake until well blended and then pour over the kale mixture.
3. Let the salad sit for at least ½ an hour to soften the kale.

Enjoy!

Kale, Sweet Potato Salad

Serves 4

2 medium sweet potatoes, baked and cut into large cubes
1 bunch kale, washed and cut off the stalks into small pieces
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/3 cup vinaigrette (see above)

1. Microwave the sweet potato hunks for about 15 minutes (depends on your microwave, or steam until just tender - you don't want them mushy).
   
2. Dump them into a large bowl and dump the kale on top of the hot sweet potatoes - it softens the kale.
3. Let everything cool to room temperature.
4. Add the remaining ingredients and toss carefully so you don't mash the sweet potatoes.
   
5. Let sit for about 1/2 hour to blend flavours and serve.  It's even better the next day.
   

Kale and Bacon Salad with Fig Vinagrette
(original idea from The 30 Day Guide to Paleo Cooking - get the book for their recipe, but I forgot to get beets, radishes and lettuce bother my stomach, so I changed it a bit)

Serves 2

4 large kale leaves
4 strips of good quality bacon
1  small jicama, peeled and julienned
1 small carrot, shredded
1/2 tsp. dried rosemary (I have fresh rosemary in my garden so I used 1 tsp. of that instead)
3 Tbsp. olive oil
1 1/2 Tbsp. fig-infused balsamic vinegar or any other balsamic vinegar
salt and pepper to taste

1. Cut the bacon into 1/2" pieces and place in a cold cast iron pan.  Cook over medium heat until the pieces are crispy, the drain on paper towels.
2. While the bacon is cooking, wash, de-stem, and tear kale into bit-sized pieces and put in a large bowl.
3. Peel the jicama and julienne it using the julienne tool if you have - its pretty nifty and not very expensive.  Add the jicama to the bowl with the kale.
4. Shred the carrots and also add it to the bowl and toss everything together.
5. Make the dressing by whisking the olive oil, fig vinegar together.
6. When the bacon is cooled, add it to the salad.
7. Pour the dressing over the salad, toss well and serve.

Asian Ginger Slaw
(original idea from 1001 Low-Carb Recipes by Dana Carpender)
Serves 6-8

4 cups finely shredded napa cabbage
1/4 cup shredded carrots
2 green onions (scallions), thinly sliced (optional - onions bother my stomach, so I leave them out)
1/4 cup thinly sliced celery
1/4 cup Paleo mayonnaise
1 tsp. grated fresh ginger
2 Tbsp. white balsamic vinegar
1/2 tsp. sesame oil
1 tsp. coconut aminos
1 tsp. honey or maple syrup
salt and pepper to taste

1. Combine the napa cabbage, carrot, onions (if using) and celery in a salad bowl.
2. Add the mayonnaise, grated ginger, coconut aminos and honey or maple syrup and salt and pepper.
3. Toss everything together and serve.

Cucumber Salad
1 English cucumber, sliced into very thin slices
1 Tbsp. kosher salt

Put the cucumber slices into a colander and mix in the salt and let sit for one hour.

Rinse the cucumber really well in cold running water (taste a slice to make sure you have removed enough salt.

Drain the cucumber slices in a towel until as dry as possible.

Toss with vinaigrette dressing:
3 Tbsp. olive oil
3 Tbsp. vinegar of your choice (I used white balsamic and apple cider vinegar)
Salt and pepper to taste

Pour over cucumbers and let stand for about half an hour.  Stir and serve.