January 20, 2016
If you are looking for a new tasty way to eat kale and a dressing that is out of this world, check out this Kale Salad with Sesame Ginger Dressing.
This salad is full of veggies and is sure to satisfy that Asian-inspired flavor craving.
To keep up with the new year, new salad recipes I have promised, I have chosen to share a kale salad. I know kale has a reputation, for being a bit tough to eat because of its coarse texture; but in today’s video, I show you how easy it is to break down the kale’s texture with a quick “massage.” Check out how Gabriel and I make this salad and make sure you hang on to the end for the bloopers, I’m quite sure that if you have kids, you’ve had that conversation before.
Buy a big head of kale so you can remove the stems and then give it a coarse or small chop. I prefer to buy a big head of kale rather than the pre-bagged kind because after chopping you can still store it in the fridge for a week!
Since the texture is rather coarse, I like to cut it smaller than lettuce. The secret to a good kale salad is remembering to massage the kale to break it down a little, making it easier to chew and digest. Massaging is simple, just like kneading dough but a lot simpler. Or, you could use baby kale leaves (as shown in the pictures) since it’s much more tender.
I also like a lot of color in my salads because more color means that there are more nutritious items in there. What do I use for color? Some matchstick carrots, shredded red cabbage, red onion (which looks purple), and some shelled edamame. All of these veggies help bring the deep green of the kale to life and add loads of nutrition, fiber, and protein!
Then, there is the amazing dressing that I’m sharing today. You will want to make again and again -by the gallon no less! It is an easy recipe (wich you will find below), but full of Asian-inspired flavors. You simply whisk it together and can store if for up to a week!
This salad dressing is great to marinate chicken or bake salmon with it. Never underestimate my ability to use one recipe in many different ways. Now, the dressing won’t be leftover at the end of the week; you can use it to cook another meal. Easy peasy.
Extras can easily be packed in a lunchbox for school or the office. Win-win!
Once you are done preparing your salad, drizzle a little dressing on top, and you are set!
Do you have a favorite salad dressing you like to make?
Super Greens Kale Salad with Sesame Ginger Dressing
- For the Salad
- 6 cups chopped kale, about 1 large head
- 2 cups red cabbage, shredded
- 1 cup shredded carrots
- 1 cup shelled edamame, thawed if using frozen
- ½ cup thinly sliced red onion
- ¼ cup sunflower seeds
For the Sesame Ginger Dressing
- ½ cup rice vinegar
- ¼ cup soy sauce
- 3 tablespoons sesame seeds
- 1 tablespoons brown sugar
- 2 teaspoons fresh ginger, grated
- 1 garlic clove, grated
- 1 ½ teaspoons sesame oil
For the Kale Salad
- In a large bowl, layer kale, red cabbage, shredded carrots, shelled edamame, red onion, and sunflower seeds. Drizzle with Sesame Ginger Dressing and serve.
For the Sesame Ginger Dressing
- In a large bowl, combine dressing ingredients with a whisk. Transfer to a glass jar and refrigerate up to 1 week.