Kale and edamame salad

O.K., I know that this is going to sound gruelingly virtuous, but this salad is actually really rather good. The kale has a fairly astonishing nutritional profile, but it can have a rather assertive flavor, too, so I wanted a dressing that would tame it somewhat. I experimented with various dressings (including orange mayonnaise!), but in the end fell back on my old reliable vinaigrette, and really that’s all that it needed.

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Kale, edamame, cranberry, and brussels sprout salad. Healthy, filling, and loaded with nutrients! A real tonic for the post-holiday season fallout.

Although the ingredients don’t look as if they make much salad, this is one of those strangely filling foods that demand time taken to eat. I munch on this and feel as if I’ve (temporarily) joined the ranks of those virtuous salad eaters that you see sitting outside cafes on a sunny lunch time, making one feel like a nutritional neanderthal with no willpower to resist <insert addictive food substance here>. However, I don’t feel unhappily virtuous when I eat it. Sliced brussels sprouts are surprisingly sweet and tasty, raw, and the cranberries give intermittent pockets of intensity against the generally green tasting background of the kale. The salad dressing moistens and brings it all together.

For a bit of variation (or if you’re a little wary of kale), substitute finely sliced white cabbage (the stuff used for making coleslaw) for half of the kale.

Serves 4 as a side salad

2 recipes of slightly sweetened vinaigrette
2 cups (16 fl oz) kale
10 brussels sprouts
8 oz edamame (fresh, shelled, soy beans)
1 cup (8 fl oz) dried cranberries

Use a sharp knife to strip the kale greenery off any stalks; discard the stalks, and finely slice the green.

Clean the sprouts, and slice.

Toss all ingredients together in a large salad bowl, and serve.

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