This Asian inspired kale salad features a chiffonade of kale, cabbage and carrots tossed in a maple-sesame vinaigrette.
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.
- 1 Tablespoon olive oil
- 1 Tablespoon sesame oil
- 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
- 1 Tablespoons real maple syrup (preferably grade B)
- 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
- 1 clove of garlic, finely minced
- 1 small bunch lacinato kale (also known as Tuscan kale)
- 1 small head (or half of a larger head) of Napa cabbage, shredded
- 1 baby bok choy, thinly sliced
- 4 carrots, shaved into long strips with a peeler
- 2 Tablespoons hemp seeds (or toasted sesame seeds)
- Freshly ground pepper to taste
- In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
- Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
- In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
- Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.
Gluten Free, Grain Free, Vegetarian