The very back of the pantry is like a treasure trove of forgotten bottles and spices. I dug out my neglected bottle of sesame oil and rice wine vinegar for this clean and crunchy salad. They’re just the right ingredients to tame the taste and texture of raw kale.
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Fresh ginger is grated and whisked together with minced garlic, sesame oil, and rice wine vinegar. Don't forget a little honey to balance the spicy-ness of ginger, too! And salt and pepper, of course. Making fresh salad dressing is just that easy.
Before tossing the dressing onto the kale, I massaged the kale with a bit of olive oil. This helps soften the fibrous leaves further.
Add chopped roasted almonds and sesame seeds for crunch and this salad is a go! It’s simple, satisfying, and totally green! What a way to make a pound of kale go down easy.
Makes 4 small servings
1 tablespoon black sesame seeds
1 pound kale, cleaned, stems removed, and coarsely chopped
1 teaspoon olive oil
Pinch of salt
1 teaspoon fresh ginger, grated
1 small clove of garlic, minced
Scant 2 tablespoons rice wine vinegar
1 tablespoon soy sauce
Scant 2 tablespoons sesame oil
1 teaspoon honey
Salt and crushed red pepper flakes to taste
1/3 cup coarsely chopped roasted almonds
In a small skillet over medium heat, toast the sesame seeds until just fragrant. Remove from heat and place in a small bowl.
Place kale in a large bowl and drizzle with olive oil and sprinkle with a pinch of salt. Massage the oil into the kale and set aside while you make the dressing.
In a small bowl, whisk together the grated ginger, minced garlic, vinegar, soy sauce, sesame oil, and honey until emulsified. Add a pinch of salt and pepper and taste. Season as needed. Pour the dressing over the kale and toss. Top with toasted sesame seeds and chopped almonds and toss once again. Serve immediately.
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