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  • Hey dudes!

  • 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!

Hey dudes!

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B2 kale salad cabbage mustard dressing oil

How To Make Kale Salad | Hilah Cooking

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    林宜悉 posted on 2020/03/25
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