6 – 8 servings
As a salad green, kale is quite compatible with Asian flavors. Kale is among the most highly nutritious vegetables. It is an excellent source of carotenes, vitamins C and B6, and manganese. Kale supplies more than 70% of the RDI for vitamin C, with only 20 calories. Also, it is a good source of dietary fiber, as well as many minerals, including copper, iron, and calcium. As a member of the cabbage family, kale exhibits anti-cancer properties.
1 bunch kale, stemmed and cut into bite-sized pieces
2 cups thinly shredded cabbage
4 carrots, either grated or cut into small, thin rounds
¼ cup or so of crushed peanuts or cashews
freshly ground black pepper to taste
Sesame-Ginger Salad Dressing (recipe follows)
1. In a large serving bowl, sprinkle a pinch of salt on the kale and a drizzle of olive oil, massage the kale with your hands, until it become tender; make sure to stop before it gets mushy.
2. Combine kale with the remaining ingredients in the serving bowl. Toss together with the dressing and serve.
½ cup olive oil
¼ cup balsamic vinegar
2 teaspoons low-sodium soy sauce
2 cloves garlic, minced
2 tablespoons brown sugar or honey
2 tablespoons ginger, peeled, minced
1 teaspoon toasted sesame oil
2 tablespoons water
1. Whisk all ingredients together except the water. When completely emulsified, whisk in the water. It is ready to use!