KALE SALAD RECIPE | Kale with Pickled Ginger and Sesame Ginger Dressing
In the world of Kale salad you typically have the ones covered in cheese and creamy dressing (yum) and the healthy ones that hurt your mouth. This is neither of those salads, but it is still yum! For this kale salad recipe, julienne the kale and veggies, add a bright, umami, flavorful vinaigrette, and top it with a lil crunch. This dish makes a killer stand-alone salad, but we recommend adding salmon, pork belly, grilled chicken thighs, or shrimp to make it into a meal.
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FOR THIS RECIPE YOU WILL NEED
1 LB LACINATO KALE
1 LB ARUGULA
1 LARGE CARROT
2 PURPLE TOP TURNIPS
8oz SUGAR SNAP PEAS
1/2C. TOASTED, SALTED SUNFLOWER SEEDS
2 TBPS PICKLED GINGER
FOR THE DRESSING
10g or 2 tsp GRAINY MUSTARD
100g or 1/2C. SESAME OIL
25g or 2 TBPS SOY SAUCE
90g or 1/3 C. RICE VINEGAR
35g or 2 TBPS SUGAR
200g NEUTRAL OIL
20g of RED ONION
20g of PEELED GINGER CUT INTO COINS
1. In a tall sided container that easily fits an immersion blender, combine the vinegar, sugar, mustard, ginger, red onion and soy sauce
2. Combine the sesame oil and the neutral oil
3. Using immersion blender, puree the vinegar mixture until well broken down
4. Slowly drizzle in oil to emulsify. Taste
FOR THE PICKLED GINGER
200g GINGER PEELED
100g WATER
200g WHITE DISTILLED VINEGAR
200g SUGAR
1. Very thinly slice ginger, basically shaved
2. Put into small saucepan with sugar, vinegar, water and a pinch of salt.
3. Bring to a boil, let simmer for 90 seconds, turn off and let cool.
4. Let marinate for at least 2 hours preferably a day or two before using.
GARNISHES
Sesame Seeds
Toasted Salted Sunflower Seeds
Extra Dressing
Link to Kiwi Pro Slice Julienne Peeler:
THANKS FOR WATCHING!
#kalesalad #pickledginger #saladrecipes
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Recipe Video:
