Sesame Kale Salad
Kale 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
Ingredients
- 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
Instructions
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.”