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Monday, September 19, 2011

Recipe for Asian Kale Salad

Love your greens?  Not so much for me, but I know they are good for me so I do try. I picked up some kale mix to go with a chicken I was roasting, thinking I would do something like my Asian Chard Salad.  It turned out quite nicely with the crunchy kale lightly dressed with a sesame, rice vinegar, olive oil dressing.  Hope you'll give it a try!

Time:  5 minutes plus resting time
Yield:  6 servings

  • 4 cups packed chopped kale mix (kale, carrots, purple cabbage)
  • 1/4 cup olive oil
  • 4 TBSP toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 2 TBSP black sesame seeds
  • 1 TBSP agave
  • Salt and pepper to taste

  • Mix oils, vinegar, sesame seeds, and agave together.  Add salt and pepper to your taste.
  • Pour over kale mix and massage in with hands.
  • Refrigerate for 30 minutes up to 1 day. (It holds up well)
  • Remove from fridge a few minutes before serving.

Do you eat your greens?  What's your favorite?

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