This salad is a nutrient powerhouse, combining the hearty chew of kale with the nutty crunch of sesame seeds and a tangy soy-ginger dressing. It’s packed with fiber, vitamins, and umami flavor.
Ingredients & Key Components:
- 4 cups chopped kale, massaged
- 1 cup shredded red cabbage
- 1 medium carrot, julienned
- 2 tablespoons toasted sesame seeds
- 2 tablespoons peanuts, chopped
- Dressing: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon sesame oil, 1 clove garlic, minced, ½ teaspoon grated ginger
Preparation Notes:
Massage kale with a small amount of sesame oil to soften leaves. Shred cabbage and carrot for color and crunch. Toast sesame seeds and peanuts lightly to release aroma.
Assembly:
Combine kale, cabbage, and carrot in a large bowl. Whisk together dressing ingredients and toss with vegetables. Sprinkle toasted sesame seeds and peanuts over the top. Allow salad to rest 10 minutes for flavors to meld.
Flavor & Texture Profile:
Chewy kale meets crisp vegetables and crunchy nuts. The soy-ginger dressing adds umami, slight sweetness, and a bright tang, while sesame seeds give subtle nuttiness.
Serving Suggestions:
Serve as a side to grilled chicken, shrimp, or tofu. Perfect for meal prep, as it holds well for several hours in the refrigerator.
Variations:
- Add thinly sliced red bell peppers or snap peas.
- Sprinkle with chili flakes for a spicy kick.
- Include cooked soba noodles for a more filling salad.
