This Asian inspired kale salad features a chiffonade of kale, cabbage and carrots tossed in a maple-sesame vinaigrette.
Kale: love it or hate it?
From smoothies, to chips, to salads, Kale is the vegetable of the moment. Rather brash and forward with its rough texture and bitter flavor this nutrient dense green just needs a bit of love to coax out its softer side. Luckily all it takes is a little bit of your time and the right recipe.
This salad could be the one. A variation on a traditional chopped salad, this sliced version features a chiffonade of kale, cabbage and carrots tossed in an Asian inspired maple-sesame vinaigrette.
Its bright clean flavors are a welcome change of pace in a season of heavier fare (I’m looking at you Thanksgiving). The long pebbled leaves of Tuscan (Lacinato) kale are more tender and delicate than its curlier cousin and works especially well in raw salads.
A good rub down with a slick of olive oil and the once sturdy leaves soften into silky green noodles. Add a cool and crunchy mix of sliced Napa cabbage, baby bok choy and shaved carrots and you have the beginnings of a decidedly fresh and easy dinner.
Unlike lettuce, kale salads can sit dressed and taste even better when given a little extra time to marinate and soak in the slightly sweet and toasty notes of the maple-sesame dressing, making it a natural for potlucks and parties.
Or if you’re like me, eaten settled into the couch with a big bowl, a pair of chop sticks and a good glass of wine.
How do you like to eat kale?