adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

This is a rather time consuming but refreshing salad that melds nicely with Asian food or as a side salad for a summer picnic.

1 to 1 1/2 pounds of kale leaves (you may want to consider using young, colorful kale)
2 Tablespoons of kosher salt
2 Tablespoons of rice vinegar
1 1/2 Tablespoons of finely diced red onion
2 teaspoons of honey
1 Tablespoon of safflower (or other mild oil)
1 Tablespoon of toasted sesame oil
1 Large apple
Juice of lemon or lime (optional)
1 Tablespoon of finely julienned ginger
Sesame seeds (optional)

Remove stems from kale leaves. Stack leaves in piles as best as you can manage, and slice diagonally to create thin strips.

Combine kale with salt in a large bowl and toss. Set a plate on top and weigh it down with something heavy. In 15 minutes toss the leaves, then replace the plate/weight for another 15 minutes.

While you wait for the kale: whisk together oils and vinegar, onion, and honey.

You may also start preparing the apple. You will want to cut it in thin slices and then julienne to make matchstick-like pieces. You may want to toss the apple with lemon or lime juice to keep it from browning.

By now, if you haven't already, it's time to drain out the beautiful green liquid from the kale and rinse the leaves several times in cold water. Line a salad spinner with towels and spin dry.

Toss the apple, ginger, kale leaves and dressing in a large bowl.

Sprinkle with sesame seeds, and chill till serving time.

Serves 4


For more kale recipes, check out: kale yeah!


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