Veggie Grill Recipe
by Amanda • July 19, 2012 • Eating Out, Everywhere Else, Main Courses, Rabbit Foods, Salads • 17 Comments
I tried a delicious salad at the Veggie Grill and needed it again, I scoured the internet, found some recipes, modified a little and this one is VERY close!
My Version of Veggie Grill’s “All Hail Kale Salad”
INGREDIENTS – (serves 4)
Gardein Crispy tenders (I can buy these at Smith’s in my area, check the internet to find them in yours. These are the BEST, you can trick carnivores with these babies)
16 cups Kale (about 3 big bunches)
2 cups cooked quinoa
2 cups corn salsa (recipe below)
2 cups red cabbage
10-16 Tbs chopped walnuts (just depends on how many you like)
3 cups Ginger Papaya dressing
Ginger Papaya Vinaigrette (1 1/4 quarts this is so yummy)
1 oz fresh ginger root or (1 T gound)
1 cup lime juice
1 ½ cups fresh papaya (about one large Papaya)
½ cup rice vinegar
1 Tbs. sea salt
2 cups canola oil
1 cup water
1 ¼ cups evaporated cane juice
Corn Salsa (1 quart)
8 cups Roma tomatoes
1 cup red onion
½ cup cilantro
1 cup roasted corn (I used Costco frozen corn, spread on a cookie sheet and toasted in the oven for about 5 minutes on broil)
2 tsp sea salt
1 tsp black pepper
2 oz. lime juice
Method:
Kale:
Remove spines from kale chop, rinse and dry. Place kale in large bowl add 3 cups ginger dressing and Quinoa, toss thoroughly, make sure all kale is coated. Refrigerate overnight (this step infuses the kale with the ginger papaya dressing and makes it a lot yummier)
Ginger Papaya Vinaigrette:
Peel ginger root and papaya, combine with all ingredients to blender (except oil) blend until
smooth. Slowly drizzle oil while continuing to blend until dressing emulsifies, add to container and
refrigerate
Corn Salsa:
Chop cilantro, in large bowl combine all ingredients and mix well
Final Salad:
Mix 4 cups marinated kale to plate, swirl ¼ cup raw chopped cabbage around
kale, topped with ¼ cup corn salsa, 2 Tbs walnuts 4 crispy tenders
Looks scrumptious! I might give this recipe a go this weekend but sub parsely in for the cilantro.
parsley would be good
I have tried and tried to like cilantro, apparently my tastebuds are rebillious.
I hear you on the cilantro, it has a very strong smell and taste. I love it, but totally understand if you don’t. I wouldn’t put much parsley in–unless you love parsley, it may overtake the flavor
Awesome! The All Hail Kale is one of my favorite things to order at the Veggie Grill- so happy to have a recipe for it!
and the ginger papaya dressing is good on EVERYTHING!
So, how many people could I feed with this? I may try a smaller version since I have LOADS of kale right now – which, by the way, if you’re ever near Murray and want some, i should show you where my garden is and you can take as much as you want (unless that’s everything). Looks super tasty!
This feeds 4, with leftover corn salsa (so so good) and Ginger papaya dressing, but the servings are HUGE, it is meant to be a meal. 4 cups of the kale/quinoa mixture alone is a lot
for fresh, organic kale I am willing to make a special trip!
Now that, my friend, is a salad!
Great blog to hang out at…you get the Thought Provoking Blog Award!
http:/veganchopnchat.wordpress.com
Thank you!
I can’t believe that serves 4, I was thinking it was like a recipe for a family reunion or something! Looks SOOOO good Carolyn!!!
LOL, I know it is a huge portion, but it is your entire meal, and I can eat the whole thing.
I’m sure I could too!
Thanks so much for posting. Veggie Grill is such a great place and I also LOVE their kale salad. Thanks so much for posting. Can’t wait to try it out!
it is worth the effort.