Vegan Kale Caesar Salad
This vegan Kale Caesar Salad uses a delightful rich and creamy vegan caesar dressing, along with the chewiness of kale and the crunch of the carrot to create one of the best salads you’ll ever enjoy.
As I mention in the video below, you can either go the traditional route with the kale salad and wilt it using salt and massaging.
Suggested: Massaged Kale Avocado Salad
Or you can steam it for just 2 to 3 minutes, which will soften it up. I find this method works well for me, since my body is happier to eat it that way. It can also help anyone who doesn’t get excited about raw kale, to open up to enjoy this salad. Because let’s face it, they’d be missing out on some serious goodness.
I wrote more about whether kale should be steamed or cooked in this recipe for Massaged Kale Avocado Salad. It comes down to this; I don’t know what’s best for you, only you do. So my aim is to share what I’ve found, referencing any studies where possible, to allow you to see what in fact does work for you. I promise to make it as delicious as I can 🙂
Talking of deliciousness, I recommend you check out these Raw Breads & Crackers recipes and turn one of them into small croutons to go on this salad.
Suggested: Sundried Tomato Raw Bread Croutons
Vegan Kale Caesar Salad
Nutrition (For one serving)
- ½ cup cashews soaked 2 to 3 hours
- ⅓ cup water ½ cup for a thicker dressing
- 1/2 clove garlic
- 2 tsp lemon Juice
- 1/2 tsp tamari
- 1 tsp white miso
- 1 tsp apple cider vinegar
- 1/8 tsp black pepper
- 1/2 tsp dijon mustard
- 2 tsp nutritional yeast
- 1/4 tsp sea salt
- 1/2 sheet nori 2 tablespoons nori sprinkles
- 11 oz kale
- 1 carrot
- ½ cup black olives pitted
- Blend everything but the nori in a high speed blender until smooth.
- Add in the nori and pulse until you have small flecks in the dressing.
- Use as a dressing for salads or as a dip or spread in sandwiches and wraps.
- Store in a sealed container in the fridge for up to 4 days.
- Steam the kale for 2 minutes, or until wilted. If you want to have it raw instead of steamed, use ½ tsp salt to massage into the kale to wilt it down without cooking.
- If you steam the kale, dry it off with a towel. Transfer the kale to a bowl.
- Peel the carrot, then use the peeler to create ribbons or thin slices across the carrot, so they are like chips. Add these to the bowl with the black olives, which you’ll want to do a rough slice on.
- Add as much dressing as you like and combine everything really well. Serve immediately.