This week Sara shares how delicious cool food can be. The raw kale and seaweed salad pairs the intense green flavor of kale and seaweed with cooling vegetables like cucumber and tomato, all doused with a delicious sweet ginger and lime dressing that is balanced perfectly with the nuttiness of the sesame oil and seeds.
1/2 cup dried sea vegetables
1 tablespoon grated ginger
1 clove garlic, grated
Juice from 1 lime
1-2 tablespoons rice wine vinegar
1 tablespoon sugar or honey
2 tablespoons sesame oil
1-2 bunches kale (you can use any kind you like)
2 tomatoes, diced
½ English cucumber, diced
1-2 tablespoons sesame seeds
Rinse and soak the seaweed in cold water for 5-7 minutes, then drain and set aside.
In a small bowl, mix the grated ginger, garlic, lime juice, vinegar, and sugar/honey, and 1 teaspoon of salt until taste. Add the sesame oil and whisk until combined. Taste and if more salt is needed add it. Set aside.
Finely chop the leafy green parts of the kale kale, julienne style, so that you have thin strips of kale of the vegetable. Put in a large bowl and massage the kale for 2 minutes with your hands to release the flavor and soften the greens. Dice the tomatoes and cucumber and put them in the bowl, and add the re-hydrated seaweed to the mixture as well. Add dressing to the kale and mix until combined. Add the sesame seeds to the salad and mix until combined. Let the salad sit for a few hours to soften the greens and let the flavors combine.
Download recipe as PDF: Kale & Seaweed Salad Recipe