Bored of lettuce salads with oil-and-vinegar dressings? Well this is not your typical salad! We usually think of kale, collards and chard as "cooked greens" but they make a wonderful crunchy salad *uncooked* with a creamy, flavorful dressing.
Use a large bunch of any greens you have available for this salad. You can also add just about anything else to this salad – tender spring squash are especially good for eating raw. Add thinly sliced carrots or zucchini, green onions, green or red peppers—whatever is on hand.
1 large bunch kale or mixed greens (collards, chard – whatever whatever is available)
1 cup additional vegetables as available – mix it up! Carrots, zucchini or summer squash, sweet peppers, etc.
2 oz. coconut milk (small 6 oz. cans can be found with Asian foods in most supermarkets)
2 Tbsp white miso (can be found in refrigerated produce-section of most supermarkets. If using darker miso, use slightly less and add small amount of sweetener like maple syrup.)
1/8 to 1/4 tsp cayenne pepper (to taste)
2 cloves garlic, crushed using garlic press or finely chopped
1/4 cup tahini (sesame nut butter – can be found in health food aisle of most supermarkets)
1 Tbsp. lemon juice
1/4 cup water (or as needed to make dressing fluid)
1/4 jalapeno, finely chopped (optional for some serious zing)v