There’s something about all the recipes for ‘massaged kale salads’ that seem a little too foodie to me. I imagine a snooty voice saying, ‘now you must gently massage the kale with your hands until you feel the leaves relax’, and it makes me want to gag. I’m not sure why. I mean, I realize the kale isn’t going to the spa. The massaging with oils breaks down the cellulose in the kale and makes it less bitter and tough, which makes the eater of kale feel less like they’re chewing on a shrub. And even though I love kale salads, I have yet to bring myself to massage it. A less touchy-feely way of making kale salads is to simply chop or shred the kale, mix it with the dressing, and let it sit for a while. This technique works like a charm in this recipe which is one of my favorite kale salads.
- 1 bunch kale, washed
- 1/4 cup raw peanuts
- 1/4 cup sesame seeds
- 1 medium carrot, julienned
- 3 – 6 radishes, scrubbed, halved and thinly sliced (Optional. Sub more carrots if omitting.)
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 2 tsp maple syrup
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1. Remove kale leaves from stems, stack the leaves, roll them up, and then slice crosswise. You want pretty thin strips of kale to result. Place in a large bowl.
- 2. Prep the other veggies and add to the bowl.
- 3. Combine the dressing ingredients and mix well. Add to bowl and toss to coat.
- 4. Heat a large dry skillet over medium heat. Add the peanuts and sesame seeds and cook until fragrant and just beginning to brown. Add to the bowl and toss.
- 5. Let salad rest and kale to wilt with the dressing and nuts, about 15 minutes.
One response to “Asian Kale Salad”
“.. I realize the kale isn’t going to the spa.” Chuckle. Great picture, too, those colors are beautiful.