Korean Kale Salad
The kale in this salad is made tender by massaging it with the dressing. The action of squeezing the kale gives it the tenderness of cooking.
- 1 garlic clove
- 1 bunch kale (6 oz/175 g)
- 2 tbsp (30 mL) low-sodium soy sauce
- 2 tbsp (30 mL) rice vinegar
- 1 tbsp (15 mL) sesame seeds
- ½ tbsp (7 mL) sesame oil
Use the Garlic Press to press the garlic into a large mixing bowl.
Remove the stem from the kale with the largest hole of the Herb Stripper. Coarsely chop the leaves. Add the sesame seeds, kale, soy sauce, vinegar, and sesame oil to the bowl.
With clean hands, wring and knead the mixture until the kale turns dark green and soft.
- 6 servings
Nutrients per serving:
U.S Nutrients: Calories 30, Total Fat 2 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 3 g, Fiber 1 g, Sugars 0 g, Protein 2 g
Massaging the kale with a little vinegar helps break down the kale so it’s easier to chew and digest, almost as if it's been cooked!