Marinated Asian Kale Salad
From Frank Schmidt and Nancy Lasher at Grandstreetcsa.org
Kale – Tuscan is best but any will do – washed, destemmed, and thinly shredded
2 Tbsp Toasted Sesame Oil
5 Tbsp Rice Wine Vinegar
2 Tbsp Soy Sauce
1 Tbsp Sugar (other sweeteners like agave are fine)
½ Tbsp Minced Ginger
½ Tbsp Minced Garlic
Red Pepper Flakes or Sriracha
Toasted Sesame Seeds
Mix all dressing ingredients together in a jar and mix well. This can be made a day or so in advance.
One to two hours before serving, mix kale and dressing in a big bowl. Stir to coat all kale pieces. Dressing should cover all the kale and have a few tablespoons in the bottom. Stir every 10-15 minutes to make sure dressing coats and wilts the kale. Sprinkle with sesame seeds before serving. Enjoy.
Note: The flavors are all very strong in this recipe. Feel free to increase or reduce any ingredient according to taste. If it’s too strong, increase the rice wine vinegar and/or add a tablespoon or two of water to the dressing before mixing.