I am Hilah, and today on Hilah Cooking I am gonna share with you a colorful, kale salad.

I know it sounds boring and like it's for hippies, and it's gross, and healthy, but

it's really great.

This is an awesome alternative to coleslaw for like your summertime pot luck picnic parties.

And it's got vitamins and it doesn't have any mayonnaise in it.

So if you leave out in the sun all day you can still eat with very minimal chances of

getting sick.

First, I've got a big bowl, a bunch of kale that I washed and just sort of cut in two

bite-sized pieces.

You can just sort of slice it, and you can leave the stems on I think it's fine.

So, the important thing when you're doing a kale salad, a raw kale salad like this is

you want to massage the kale first.

I am gonna add about a couple of teaspoons, some kind of mild oil, about a quarter teaspoon

of salt, maybe a little bit more, about a half a teaspoon, and we're just gonna start

rubbing it, and this is gonna get it kind of softened up.

It's gonna make it easier to chew and not be so like tough and stringy and everything,

and you'll also see it.

It will sort of like reduce in bulk as we get our hands in here, and that salt draws

out some of the water, breaks up some of the plant cells and the massaging does a lot of

physical breaking up of plant cells.

Okay, so see once it looks a little bit less like we've probably lost about a quarter of

the volume here just by massaging it a little bit, that's great.

I am gonna add some orange bell pepper which it could be any color that you want, some

cherry tomatoes, and some radicchio and this kind of looks like a red-headed cabbage, red-headed

cabbage, sexy cabbage, Jessica Rabbit Cabbage.

Oh, Jessica Rabbit Cabbage, that would be a funny variety, okay, whatever.

But it's called radicchio.

It's very bitter, so I am just gonna put in a little bit of it, and then we're gonna put

our sweet honey mustard dressing on top.

So it's gonna kind of balance out a little bit.

If you're making this for kids, you might want to leave the radiccio out because it

is a strong, strong flavor, but it's a beautiful color, and it's got a lot of anti-oxidants.

Actually, although, this is a beautiful summery salad.

Kale is really in season in the fall and winter, and I believe radicchio is best in season

at that time too, so you could also do like a fall salad with this and leave out the tomatoes

and pepper and add some diced apple instead.

That would be really, really good, but I just want to toss it, and now we're just going

to let this set aside at room temperature for about 10 minutes while we make up our

dressing.

For the dressing we are gonna mix together a couple of different types of mustard.

We've got a deli mustard here like a brown deli mustard, excuse me.

I need about a teaspoon of that, and then this is some German hot mustard.

If you don't have anything like this, just like yellow French's mustard will do just

fine.

Some honey, and like I said this is gonna counteract the bitterness of the radicchio.

So I am not gonna be too skimpy with it, but if you left out the radicchio you could probably

skip the honey too if you just wanted to do it with kale, and also, Napa cabbage is also

really, really good with the kale too; super-mild, okay.

A little bit of cider vinegar, or you could use like white wine vinegar, and then some

olive oil or whatever.

I am using a light olive oil.

You could use any kind of oil you want; something light, canola or safflower oil t'would be

fine, and a little black pepper because duh, it goes in everything, and then we just whisk

this together.

Okay, taste it, make sure it's sweet enough for you.

Mmmmmm, it's going to be good.

It's a little more sweet than tart.

You could also add some more vinegar if you want it a little more sour, but I think the

sweetness is necessary for these raw greens, and then just pour your dressing over your

kale, and we'll toss this together, and then this actually gets better in the fridge for

up to like two days I think . After that it's still pretty good, but for the next day it's

actually a little bit better than it is even the first day I think because everything gets

a chance to get a little more softened up, and you could really use any kind of dressing

that you like as long as you do the massaging step, you can use kale I think for any kind

of salad recipe that you have, that you use a lot.

Just substitute some massaged kale.

It gets it loosened up.

It gets it ready to be digested.

Awesome!

Lovely, beautiful.

Okay.

I'll just actually serve myself up some right in this little bowl.

Beautiful!

Nobody fear I just blew on it like it was hot.

Mmmm hmmm.

Man!

I even got a little stem piece of kale, and it was still like totally delicious and easy

to chew.

Ahh, and it's lovely!

I feel like really healthy already.

I feel like vitamins and stuff are like coursing through my veins, and I am like I could just

like go run a marathon right now if I wanted to.

Do a little triathlon.

Just kidding, it's 100 degrees outside.

I would die.

Okay, well there you go.

There is a colorful kale salad.

Oh, I forgot.

Bacon bits, so we add a little bit of bacon on top too.

So if you want to do that, if you want to keep it vegetarian, that is up to you, but

thank you so much for watching.

If you have any questions, leave a comment below or you can always go to HilahCooking.com

and I will try to answer them as soon as I can.

Thank you so much for watching.

Have a great day, and remember to please favorite and thumbs up and share with your friends.

Bye!