Asian Kale Salad with Pointed Red Pepper and Sesame-Ginger Dressing‏

Asian Kale Salad with Sesame-Ginger Dressing‏

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 Time 15 minutes
Total Time 15 minutes
Servings 4
Autor Elle


For the salad:

  • 1 bunch 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)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • freshly squeezed juice from half a lemon
  • 1-2 pointed sweet red peppers, cut lengthwise and sliced thinly
  • 1 tablespoon toasted sesame seeds, to garnish (optional)

For the dressing:

  • 1 large clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unseasoned rice vinegar (Japanese)
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon ginger, minced


  1. In a large bowl, toss kale with the olive oil, salt and lemon juice and rub into kale to soften.
  2. In a small bowl, whisk together the garlic, olive oil, rice vinegar, soy sauce, sesame oil, and ginger until well combined.
  3. 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!