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Ingredients:
• 1 bunch Tuscan/black kale (about 15 stalks), washed and dried
• 4 oz enoki mushrooms, root ends cut off and stalks separated
• 2 stalks celery, halved lengthwise and cut diagonally into strips
• 2 carrots, grated
• 1 red pepper, cut into thin strips
• ½ red onion, cut into slivers
• ½ cup basil leaves, packed
• ¼ cup unseasoned brown rice vinegar
• ¼ cup Udo’s Oil™
• 4 cloves garlic
• 2 tsp sriracha sauce
• ½ tsp sea salt
• 4 turmeric roots, peeled
Directions: Grasping the leaf portion of the kale, pull away and discard the stems. Stack the leaves and slice crosswise into very thin strips. Place in a large bowl along with the mushrooms, celery, carrot, red pepper and onion. Place the basil, vinegar, Udo’s Oil, garlic, sriracha and salt in a blender and process until smooth. Pour over the vegetables in the bowl and mix thoroughly. Divide among 4 plates. Grate 1 turmeric root over each salad and serve at once.
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