SIDE Massaged Kale Salad with Asian Vinaigrette




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.



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


Courses side

Recipe by Vie at