This is wonderful, quick to make salad, that can be served as a side dish, or as the main course with the addition of beans, cheese and toasted nuts. Everyone who has tried it, loves it. My friend Dawn even won a Thanksgiving cooking “contest” with it a few years ago.
3 cloves garlic, peeled
Juice of two lemons
1/4 cup soy sauce
3 inches fresh ginger, peeled
1/2 teaspoon black pepper
1 cup olive oil
1 bunch fresh kale, washed, leaves removed from stems, and cut into small pieces
1 cup grated or shredded red cabbage
1/2 cup dried cranberries (craisins)
Put all dressing ingredients, except oil, into blender and puree. Slowly add oil with blender running on low. Pour dressing over kale and other ingredients, mixing thoroughly, adding optional ingredients if desired. Let sit for at least 10 minutes.