Tuesday, April 26, 2016
Sesame Ginger Kale Salad
A few large stems were left on my plant and as you know I do not waste anything. The Spicy Baked Kale Chips I made a few days ago were gone. What else could I make?
This recipe came to me by accident. I get emails from bloggers and a recipe for Bacon Strawberry Mint Jam caught my eye. I pinned the jam and the blogger noted where the recipe was originally found. I explored the blog and HERE is the salad. Exactly what I wanted to make!
I adapted a few of the ingredients. I subbed honey for the agave nectar. I also had a bag of Craisin trail mix. No need for the cashews and raisins. The trail mix had plenty of goodies which worked for this salad.
2 bunches of kale, tough stems removed and roughly chopped, about 10 cups
1 tablespoon sesame oil (I used toasted sesame oil)
2 tablespoons soy sauce
2 teaspoons honey
1 teaspoon mirin
1/2 teaspoon fresh ginger, grated
1 bunch green onions, chopped, green and pale green parts only
Craisin Trail Mix- add to taste
Place chopped kale in a large glass or plastic bowl. Add all the remaining ingredients(except onion.ginger & trail mix) in a measuring cup. Mix well and drizzle over kale, tossing well to combine.
Add green onion, ginger to the kale and combine. Place uncovered into the refrigerator for at least 30 minutes (and up to 3 hours) to let the kale soften.
Add the trail mix before serving.
Note: I will be planting more kale in the fall! This is absolutely delicious.
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