Recipe for a massaged kale salad bursting with Asian flavors. Tossed in a vinaigrette made from roasted sesame oil, rice vinegar, soy sauce, and ginger.
Course
Salad
Category
Asian
Prep Time15minutes
Total Time15minutes
Servings4
AutorElle
Ingredients
For the salad:
1bunch lacinato kale(also called Tuscan/dinosaur kale, or regular curly kale, tough ribs removed and cut into bite-sized pieces) (about 450 g / 6 handfuls)
1tablespoonextra-virgin olive oil
1/4teaspoonsea salt
freshly squeezed juice from half a lemon
1-2pointed sweet red peppers,cut lengthwise and sliced thinly
In a large bowl, toss kale with the olive oil, salt and lemon juice and rub into kale to soften.
In a small bowl, whisk together the garlic, olive oil, rice vinegar, soy sauce, sesame oil, and ginger until well combined.
Add the red peppers to the salad. Pour the dressing over the salad, sprinkle with sesame seeds (if using), and toss well. Serve and enjoy!
Notes
If making this dressing for a salad that doesn’t require “a massage” beforehand (meaning anything other then kale), then I would add the 1 tablespoon olive oil and freshly squeezed lemon juice to the dressing ingredients. I’ll leave it up to you whether you want to add extra salt.
This salad is great prepared in advance, so go ahead and let it sit while you prepare the rest of your meal.