Golden Turmeric Dressing

Author

Ami Mackey

Ingredients

• 1/2 cup water
• 1 tsp turmeric
• 1/4 cup raw almonds or cashews (soak overnight if you do not have a high-speed blender)
• 4 cloves garlic
• 1 tbsp + 1 tsp Dijon mustard
• 1/4 cup nutritional yeast
• 1 tbsp + 1 tsp white miso paste
• 1/4 cup lemon juice
• 8 cups kale
• 4 cups purple cabbage
• 1 cup cooked green or brown lentils
• 1 cup cooked quinoa (we used red quinoa)
• 2 red bell peppers
• 2 cups cherry tomatoes

Directions

1. If not cooked, prepare lentils and quinoa according to package directions. To save time, use an Instant Pot or purchase frozen or pre-cooked grains and lentils.
2. Place all dressing ingredients in a blender or food processor. Blend until smooth.
3. Rinse the kale, purple cabbage, cherry tomatoes and red pepper. Strip the kale stems and chop leaves. Place in extra large bowl.
4. Finely chop the purple cabbage, or shred on a grater or in a food processor. Add to the salad bowl.
5. Slice the cherry tomatoes in half. Remove the red pepper stem and seeds, and slice into strips. Add to the salad bowl.
6. Add the lentils and quinoa to the salad and top with the Golden Turmeric Dressing.