My friend, Angie, is a total foodie, a professional chef, and the best cook I know. Eating out with Angie is always fun, because she is really enthusiastic, and funny, about food. If she likes something, she calls it craaaazy good. Her enthusiastic use of “crazy” is one of the reasons I love calling this blog “My Crazy Healthy Life“.
Angie came to dinner last week, along with a few other girlfriends. I served bourbon salmon and roasted butternut squash with cranberries, along with this raw kale salad that I found at http://www.vegetariantimes.com. I only used half of the salt they recommended, because I thought it called for too much. It turned out perfect.
As I had hoped, Angie, and my other friends, also thought this kale salad was crazy good. They raved about it, helped themselves to seconds, and insisted that I forward the recipe. I’m pretty sure one of my other dinner guests, Lisa, is making this salad right now, as I type this post.
Because it was such a hit, I wanted to share this crazy good, crazy healthy recipe with you. It calls for grated raw rutabaga and grated raw turnips, which is AWESOME. I never would have thought of that on my own. I love that the veggies are seasonal, it’s easy to make, and the final product is the perfect combination of all six tastes: sweet, salty, sour, bitter, pungent, and astringent.
Give it a try, and let me know if you agree, that this might just be the perfect kale salad.