Kale Salad

• 2 cups shredded red cabbage
• 2 teaspoons umeboshi paste
• 1 teaspoon apple cider vinegar
• 1 1/2 cups corn kernels
• Pinch sea salt
• 5 cups finely chopped kale
• 1 cup julienne-cut carrots
• 1 cup red radishes, cut into thin half moons
• 1 cup julienne-cut daikon
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• Vegetable salt to taste
• Freshly ground black pepper to taste

1. Press the cabbage with the umeboshi paste and vinegar for 1 hour (see Notes).
2. While the cabbage is pressing, fill a 4-quart pot halfway with water and bring to a boil.
3. Add the corn and quickly blanch for a minute or two.
4. Remove the corn with a slotted spoon and place in a large salad bowl.
5. Add a pinch of salt to the same water, then add the kale and blanch for 2 to 3 minutes.
6. Remove with a slotted spoon and spread on a tray to cool.
7. Add the cooled kale to the corn, along with the carrots, radishes, daikon, pressed cabbage, olive oil, and lemon juice.
8. Toss the ingredients, add salt and pepper, and toss again before serving.
9. Variations:
10. Add 1 teaspoon minced garlic, or 1 tablespoon Dijon mustard.
11. Add 1/4 cup toasted pumpkin or sunflower seeds.
12. Add sauerkraut or slivers of dill pickle.

shredded red cabbage, paste, apple cider vinegar, corn kernels, salt, kale, juliennecut carrots, red radishes, juliennecut daikon, olive oil, lemon juice, vegetable salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/kale-salad (may not work)