Sunday, September 16, 2012

asian kale salad

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I came up with this salad a few months ago when a craving struck for a raw kale salad. I love the crunch of this salad paired with the Asian inspired dressing.

Asain Kale Salad

For the dressing::

  • 1 inch piece ginger
  • 1 clove garlic, peeled
  • 2 tablespoons tahini
  • 1 tablespoon rice vinegar
  • 2 tablespoons tamari
  • 1/2 tablespoon sesame oil
  • 2 tablespoons water

Combine all in a food processor until smooth. Set aside.

For the salad::

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup thinly sliced green bell pepper
  • 2 cups chopped kale
  • 1 cup shredded carrots
  • 1/4 cup thinly sliced yellow onion
  • 3 tablespoons toasted sesame seeds

Combine everything, reserving one tablespoon of the sesame seeds, in a large bowl. Toss in dressing and set aside.

Right before serving, top with reserved sesame seeds and a few sprigs of cilantro.


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Other optional toppings::

  • Tamari roasted peanuts
  • Cubed tofu

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