This Sesame Kale Salad is just SO GOOD! It’s super crunchy, it has an incredible Asian flavor, and seriously everybody loves it. (Does anyone else love sesame oil as much as I do??) I made an enormous batch for a 4th of July celebration a few years back, and it was a major hit. You’ll notice that I used baby kale this time around. Truth be told, I used it because it’s what I had in the fridge, and it was already washed and ready to go. But I’ve made this sesame kale salad many times with traditional kale, and it holds up much better than the baby kale. It holds up so well in fact, that the leftovers are great to take for lunch the next day, and are still crunchy even with the dressing. Do yourself a favor and make this, I promise you won’t be disappointed!
16 oz. baby kale (or traditional curly kale)
2 large carrots
1 cup dry roasted almonds (NOT salted, there’s plenty of salt in the dressing)
1/3 cup low-sodium soy sauce
2 Tablespoons rice wine vinegar
2 teaspoons sesame oil
pinch of red pepper flakes (to your spice preference)
In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, and red pepper flakes. Set aside.
Wash the kale, and if using traditional kale, chop into bite sized pieces. Slice the carrots into thin, round pieces. Roughly chop the dry-roasted almonds.
Place the kale, carrots, and almonds into a large bowl and pour the dressing over the top. Toss to combine and ENJOY!!
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