Sesame Kale Salad

KaleKale is the PERFECT fall vegetable – it’s the most nutrient-dense food you can eat, and here on the West coast of Canada, it grows naturally until late November!

My husband and I held a big family-and-friends barbecue for Labour Day this year, and I made the salad below. It was a smash success!  

Sesame Kale Salad


  • 1 pound fresh kale (or chard, spinach, or other greens)
  • 2 Tab soy sauce
  • 2 Tab toasted sesame oil
  • 1 Tab toasted sesame seeds
  • 1 clove garlic, minced
  • 2 tsp honey (or other sweetener)
  • 1 Tab apple cider vinegar
  • dash of black or ground red pepper, or more to taste


Separate kale leaves from stems. Chop stems and greens.

Steam stems a couple of minutes, then add the greens and steam until just tender.

Drain; let kale cool enough to handle it. Squeeze out as much water as possible.

Place in serving bowl.

Mix the remaining ingredients in another bowl; add to greens.

Mix, chill, and serve. Makes 4-6 servings.

Recipe found on p 96 in From Asparagus to Zucchini, which says that it is “Adapted from Extending the Table: A World Community Cookbook, by Joetta Hendrich Schlabach.”

On September 10, 2014, posted in: Blog , Nutrition , Recipes

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