Nutrition 365 Blog
Crazy for Kale
6/2/2016 10:23:37 AM

Asian Kale Salad

Serves 4


· 1 Tbsp. white sesame seeds

· 1 pound kale, preferably Tuscan, stemmed and thinly sliced

· ¼ tsp. sea salt

· 1 Tbsp. plus 1 tsp. olive oil, divided

· 5 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise

· 1 clove garlic, minced

· 1½ Tbsp. rice vinegar

· 1 Tbsp. soy sauce

· 2 tsp. toasted sesame oil

· Crushed red pepper flakes, for garnish

· 1 scallion, thinly sliced, for garnish



Total time: 15 minutes 

In a small skillet, toast sesame seeds over medium-high heat, shaking, until golden brown, about 1 minute. Transfer to a plate and set aside to let cool. 

In a large bowl, toss kale with salt and 1 tsp. vegetable oil and rub into kale to soften. Add Brussels sprouts and toss well. 

In a small bowl, whisk together garlic, vinegar, soy sauce, sesame oil, and remaining Tbsp. vegetable oil. Pour dressing over greens, add reserved sesame seeds, and toss well. Garnish with a pinch of red pepper flakes and scallion and serve. 

Posted by: Brittany McDade | Tell a friend

Categories: June  |  Plant Protein  |  Raw  |  Recipes

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