Sesame Kale Salad with Nori
Kale has become the king of the leafy greens world, and rightly so with it's exceptional nutrient riches and versatility. Try this "massaged" kale salad, in which the sturdy leaves are tenderized by rubbing them with an acidic dressing. It wilts the salad, making it more tender. A crisp topping of shredded nori seaweed, the dark green wrapper they use to make sushi, gives a lively briny taste to the salad.
- 1 bunch Tuscan kale (8 oz)
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 2 tablespoons mirin rice wine
- 2 tablespoons sesame oil
- 1/4 teaspoon red pepper flakes
- 1 large carrot, grated or fine julienne
- 3 scallion, diagonally sliced
- 1/4 cup white or black sesame seeds
- 2 sheets nori
- Wash and dry the kale, then roll it up (around the stem) and thinly slice. It will make long strands, which you can then coarsely chop into pieces about 2 inches long. In a large bowl, mix the soy sauce, rice vinegar, mirin, sesame oil and red pepper flakes. Add the kale to the bowl and toss to coat. Massage the kale, rubbing and squeezing the leaves so that the dressing tenderizes and wilts the shreds.
- Add the carrot and scallions and toss. Transfer to a serving bowl, then sprinkle with sesame seeds. Just before serving, use kitchen scissors to slice the nori into thin slices, then crumble over the salad.
248 Calories, 18 g. fat, 0 mg. cholesterol, 456 mg. sodium, 17 g. carbohydrate, 5 g. fiber, 8 g. protein