A few weeks ago I went to a bridal shower and besides catching up with old friends I don’t get to see often, “oohing” and “aahing” over place settings and wine goblets, my favorite part of the shower was the kale salad. The shower was catered by The Kitchen in Portsmouth, NH and I strongly recommend checking them out because everyone was raving about their sandwiches and the other non-vegan choices that were served. However, I don’t make it up to Portsmouth often so I was inspired to create my own version. It’s a bit messy to make, but worth it!
Sesame Kale Salad
6 cups kale, stemmed and torn into 1-2 inch pieces
1 tablespoon toasted sesame oil
1 tsp low sodium tamari or coconut aminos
1 tablespoon sesame seeds
2 carrots, shredded
1 cup shredded purple cabbage
4 green onions, chopped
Here’s the messy part: in a large bowl add sesame oil and tamari to the kale pieces, massage with your hands for a few minutes until the kale has softened a bit and has reduce by about 1/3.
Then add sesame seeds, shredded carrots, cabbage and green onions. Toss to mix all vegetables in the dressing, add sea salt and pepper to taste.
Chill the salad for 4-24 hours before serving.
