janet @ the taste space

Kale Salad with a Raw Thousand Island Dressing

In Salads on September 14, 2013 at 7:30 AM

While we planned our trip to Burning Man half a year in advance, it wasn’t until we bought our plane tickets that we decided to tack on a side trip to Portland and then roadtrip it down to the desert. Rob was worried that I wouldn’t like the extreme nature of the camping we’d have to do in the desert, so we planned for success. How could we not enjoy Portland?

Turns out that each part of the trip was better than the next. After Portland, we drove East through the Columbia River Gorge, stopping at the Hydro Dam and Multnomah Falls. The path to the top of the falls may only be 1.25 miles long, but you are basically going up and up. Kind of like Mother Nature’s Stairmaster. There was a 700ft elevation. It was a fun but tiring jaunt! If I lived in Portland, I could see this as a fun fitness bench marker (similar to the Grouse Grind in Vancouver, which I have yet to do). How fast can you climb the falls?

The following day, we skirted along the gorge, through the Hood River Fruit Loop and stopped to pick up local sweet peaches and huckleberries (it was my first time trying them – they are similar to a tart wild blueberry).

Our next stop was the Smith Rock State Park. Since it took us a good 3 hours to get here, it was too late to begin the Misery Ridge trail. Because of the heat and lack of shade, you should begin this early in the day. In any case, we didn’t bring our hiking boots with us, so we had already planned to do smaller hikes and watch some of the mountain climbers.

Our next destination was the Newberry National Volcanic Monument. Billed as the best lava park between Iceland and Hawaii, we had fun walking around the volcanic crater and the lava field below. To be honest, I didn’t even know there were volcanoes on the continental US. We didn’t have enough time to explore the lava tubes, but we will definitely be back.

The next day, we scheduled a whole day for Crater Lake National Park. You can drive around the lake and stop off for lots of smaller hikes. We hiked up to a great lookout, again on another side, to see some hoodoos, and some waterfalls. It was nice to get a variety of vistas from each hike.

The trip through Oregon was fabulous. I highly recommend it.

But I know you are here for the food. You see, we stocked up a bit with food from Portland. I wasn’t sure what lurked in the smaller towns. Turns out we lucked out in Bend, Oregon. We found a local brew pub (Rob’s mission was to try out local brews) that served vegan eats. I changed the tempeh reuben sandwich into a salad and I was blown away. It was really good. I haven’t had enough time to recreate the entire salad (now on my bucket list) but I started with making a raw thousand island dressing.

Originating from the Thousand Islands region (hola Ontario!), thousand island dressing is probably one of the most ubiquitous North American creamy sauces, as a mayonnaise dressing spiced with tomato/ketchup but may also have bits of pickle, olives, etc.

The creaminess of my raw version of dressing is from cashews. The deep tomato flavour comes from sun-dried tomatoes. Garlic and onion add further ripples, while the vinegar brightens the dressing. The acidic dill pickle brings this up a notch. The only trick is that the cashews need to be soaked a few hours for easier blending.

For my salad, I just used up the random vegetables in my fridge. I first wilted the kale with lemon juice and then tossed in cucumber, red pepper, olives and hemp seeds. I am not sure they were the perfect combination (and not the prettiest salad, either) but the dressing was perfect. Now I know where to start with my own tempeh reuben salad. 🙂

In any case, this vacation has spurred my love of Oregon. I am even more excited to try to schedule in Cycle Oregon next year!

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Waste Food Challenge.

Kale Salad with a Raw Thousand Island Dressing

2 cups slivered kale (6 kale leaves)
1 tbsp lemon juice
sprinkle salt
1 cup veggies (I used 1/2 cup chopped cucumber and 1/2 cup chopped red bell pepper)
2 kalamata olives, sliced
1 tbsp hemp seeds
2-3 tbsp raw thousand island dressing (see below) – may need to thin

1. Put slivered kale in a large bowl along with the lemon juice and salt. Massage your kale for 3 minutes until it has shrunk in size and turned a deeper green. Add dressing and massage it into the kale leaves for another minute.

2. Add chopped vegetables and olives and toss with kale.

3. Sprinkle with hemp seeds and serve fresh.

Serves 1.

Raw Thousand Island Dressing
Adapted from Raw Recipe Box

1/2 cup cashews, soaked at least 2 hours and drained
1/3 cup sun-dried tomatoes, soaked in 1/2 cup water (reserve the water)
1 garlic clove
2 tbsp apple cider vinegar
1/2 tsp granulated onion
1/4 tsp salt
pinch of chile flakes
1/2 cup dill pickle, chopped (1 large pickle)

1. In a food processor fitted with its S-blade, add garlic and chop finely. Add drained cashews, sun-dried tomatoes and their soaking water, apple cider vinegar, granulated onion, salt and chile flakes. Process until smooth. Add reserved tomato water to obtain desired consistency.

2. Stir in pickles.

Makes 1.3 cups.

  1. Your trip sounds like it was so much fun.

    The dressing sounds perfect. And a tempeh reuben salad would be a terrific way to have the taste of a reuben without the bread, which I’ve been avoiding (and will continue to do so, after my A1c test results came back at 5.6—-on the very high end of normal). I’ve had Vegetarian Times’ recipe for tempeh reuben sandwiches, but didn’t think to salad-ize it (that’s why we pay YOU the big bucks for blogging! 🙂 )

    I’m all for sauerkraut since fermented stuff is considered to be so healthy. And speaking of probiotics, what’s your take on them as supplements? My doctor recommended them for minor digestive issues. And then I could use the capsules to make vegan cheese and yogurt (or so I think)…

    • Hey Ellen,
      I cannot wait to recreate the whole tempeh reuben salad in all its glory… but until then, baby steps. It is funny because in my mind, I always have to remind myself od moderation. Everyone says fermented veggies are healthy but there is evidence that Asian diets with a lot of fermented veggies lead to higher rates of stomach cancer. Anyways, that’s always the first thing I think about when I think about fermented foods… although I am probably exposed to more stomach cancer than most (at work). 😉
      Probiotics are a touchy subject. I know there is evidence for them to work if given vaginally for yeast infections, but less evidence for taken orally. One of my professors in medical school was really big on Activia but I am not sure the higher sugar content of Activia justifies the probiotics in the yogurt… but that didn’t stop me from eating a lot of Activia during medical school. 😉 The controversy is whether bacteria would be able to survive the harsh environment in the stomach. I haven’t looked into the latest research about the latest strains. (Each strain of bacteria would need to be researched individually since they are all different)…. BUT, I have also seen some really delicious looking recipes for probiotics. If using them for their taste, I am all for it. Just not certain on the reliability for health.

      • I did it! (Two days of the probiotics, but that’s not what I am excited about.) The tempeh reuben salad: on top of spinach, store bought sauerkraut, roasted beets, cherry tomatoes, your wonderful salad dressing, and this tempeh, which was excellent:


      • YES! That sounds wonderful!! And almost exactly what I wanted to make.. They also had pickled onions which I thought was fabulous.. and pretty much the only thing stopping me from recreating the salad so fast (too.many.components) but I will get there. So glad it was a hit with you, too! 🙂

    • I should probably do my lit searches before I comment, but I found this article you may find interesting:

      And this one gives you an idea of what I mean by each strain must be investigated:

      • Thanks! The article was very interesting, listing all those studies. Definitely some conflicting info. Will try them for a month and see.

      • Let me know how it goes 🙂 Amber at Almost Vegan has a neat cheesecake bar recipe I have been meaning to try which asks for probiotics.

  2. Sounds like the perfect vacation to me. I can only imagine how beautiful the scenery must have been, and what a contrast to the desert you visited next!
    I’ve never had a reuben or thousand island dresssing- I think they’re both US recipes- but love the sound of them both.

  3. What a fun trip! I Cannot wait to get out there to see my sister. I’d be with Rob of the beer mission, but you know I’d get excited to try some vegan creations. 😉

  4. I may need to pick your brain in future, in more detail, about hiking in Oregon. Not right now, but perhaps sometime. x

  5. Your trip sounds amazing!! It is my goal to go to Portland in the next few years so this post is definitely going to be my go-to when I make it happen!

    I’m actually not sure that I’ve ever had thousand island dressing…crazy! This raw version sounds way better than anything with mayo though. Blech.

  6. Wow your trip sounds amazing! Colour me jealous 🙂

    And this salad- firstly what a gorgeous picture! I love your take on the dressing too. I love thousand island dressing but am not a fan of the components- mayo and ketchup are not the cleanest! Can’t wait to try it!

  7. Also, that brew pub looks epic. How was the beer Rob??

    • I had a nice local heffeweisse in Bend. I can’t remember which brewery, in particular, it was from (there are so many). But it was great! It tastes fresh and bright and it was quite refreshing.

  8. That dressing sounds fabulous and I love the idea of the tempeh reuben salad you are going to make. I have a tempeh reuben sandwich recipe tagged to make that I have not gotten around to yet.

    Thanks for sharing with Souper Sundays. 😉

  9. Mmmm this salad sounds great! Love the dressing idea =)
    I made it out to Portland for the first time this year too and LOVED it. It’s so fun there (and holy vegan friendly!). Aren’t the falls just gorgeous?

  10. I love this! I’d love to share it on my blog 🙂 would you mind if I use your picture to link back here??

  11. This sounds delicious! I could go a great big bowl of this for lunch right now! I tend to buy big bags of cashews so this dressing sounds like a great way to use some of them up when they’ve been around in the cupboard too long! Thank you for sharing with the No Waste Food Challenge 🙂

  12. Oh, I love the idea of a raw thousand island dressing. My lips are puckering with the idea of pickles in it! Yum! Thanks for sharing at Raw Foods Thursdays!

  13. […] Janet’s kale salad with raw thousand island dressing […]

  14. I was just thinking about finding a 1000 Island dressing recipe to make and this link came up before I even started searching.

  15. […] than I am. Possibly because it is shorter.  While in Bend, Oregon, we discovered a restaurant with delicious food. For me, I adored their tempeh reuben salad (recreating it is still on my hitlist!) and Rob was […]

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