Photography by Paul Lowe
Kale, Cauliflower, Carrot and Cucumber Salad with Miso, Peanut and Cannabis Dressing
2 tablespoons organic or freshly ground peanut butter
2 tablespoons organic additive-free tamari
1 tablespoon red miso paste
1 tablespoon cannabis-infused sesame oil, recipe follows
1½ cups kale, chopped
1 ¾ cup cauliflower, grated or finely chopped
1 carrot, julienned
1 cucumber, peeled, chopped
½ cup cherry tomatoes, halved
¼ cup sunflower seeds
Whisk together peanut butter, tamari, miso and sesame oil for the dressing; set aside.
Gently toss together kale, cauliflower, carrot, cucumber and tomatoes in salad bowl. Serve dressing and sunflower seeds on the side. Makes 2 servings, each about 22.8 mg THC based on a 15 percent strain.
To make cannabis-infused sesame oil: Combine ¼ ounce coarsely ground decarboxylated cannabis and ¼ cup toasted sesame oil in 8-ounce canning jar. Cover jar and place in slow cooker. Add water to come about two-thirds up side of jar and seal with the slow cooker. cover. Set to low heat; cook 4 to 8 hours, checking at the halfway point add more water if necessary. Cool and strain through cheesecloth.