SIDE Massaged Kale Salad with Asian Vinaigrette
Prep
Cook
Total
Yield 8-10 servings
Kale on sale? Then you know I’m probably going to fill one of my crisper drawers with it! I sometimes just dip raw kale in hummus when I’m too lazy to make lunch, but making massaged salads is my favorite way to eat them. Kale is hearty enough that you could make this salad and it will still be good for a few days, though it will lose some of its crunch over time.
Ingredients
For vinaigrette:
2 Tbsp toasted sesame oil
1 ½ Tbsp rice wine vinegar (or similar)
1 Tbsp soy sauce
1 tsp peanut butter
2 tsp brown sugar
½ tsp kosher salt
4 cups cleaned, de-stemmed kale, shredded into bite-sized pieces
Toasted sesame seeds, for garnish
Instructions
- Whisk together all vinaigrette ingredients.
- Add kale to mixing bowl and use your hands to mix and crush the vinaigrette into the salad. Mix for 2-3 minutes to ensure the kale is thoroughly coated and broken down.
- Garnish with sesame seeds. I prefer to refrigerate before serving but it could be eaten on the spot.
Courses side
Recipe by Vie at https://getvie.com/free-meal-plans/