Asian Kale Salad Recipe

It’s Foodie Friday and let’s face it, Kale’s tough.  It’s GREAT for you but it’s tough.  This is one of those recipes. You know, the kind that actually tastes better on day two or three I’ve discovered letting the Kale marinade over-night makes a lovely, not only palatable, but delicious kale salad.


 

Asian Kale Salad Recipe

What’s my favorite kale?  This year, the kind the caterpillars didn’t eat!  ;)

What’s my favorite kale? This year, the kind the caterpillars didn’t eat in our garden! 😉

 

  • 4 cups of de-stemmed, chopped kale
  • 1/2 cup of shredded carrots
  • 1/4 cup of shredded red cabbage
  • 3 Tbsp. of sliced toasted almonds
  • 3 Tbsp. of craisins
  • 2 Tbsp. of chopped crystalized ginger
  • 2 tsp. roasted sesame seeds
  • fresh ground pepper to taste

 

 

 

 

IMG_4033Sesame Salad Dressing

Whisk together:

  • 3 Tbsp. of maple syrup
  • pinch of sea salt
  • 1 Tbsp. of sesame oil
  • 1½ Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame oil (optional)
  • 3 Tbsp. water

Combine all salad ingredients, then pour dressing over salad and toss.  Store covered in fridge and let marinate for at least a day.  Two days even better!  Enjoy 😀

One Comment on “Asian Kale Salad Recipe

  1. LOL! One of ‘those salads.’

    It was ah-mazing on day 2 1/2. Really refreshing and paired well with lean sausage links for the holiday. Cheers Lo, keep on postin!

    Like

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