Kale recipes can err on the bitter side, but not this sesame kale salad. A ginger-soy dressing dresses the kale salad recipe up so everyone will ask for seconds.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small saucepan cook edamame in boiling water for 3 to 4 minutes or until tender; drain and set aside. Remove and discard thick stems from kale. Chop or tear leaves into bite-size pieces (you should have about 8 cups).

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  • In a 4-quart Dutch oven cook kale and sweet pepper in boiling water for 30 seconds; drain. Transfer to a bowl of ice water for 1 minute; drain. Use a salad spinner to dry the kale mixture or pat dry with paper towels.

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  • Place kale mixture in a shallow serving bowl. In a small bowl combine soy sauce, rice wine, ginger, and sesame oil. Drizzle soy mixture over kale mixture. Sprinkle with sesame seeds. Serve immediately or cover and chill for up to 2 hours.

Nutrition Facts

111 calories; 4 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 359 mg sodium. 534 mg potassium; 15 g carbohydrates; 3 g fiber; 5 g sugar; 6 g protein; 0 g trans fatty acid; 13605 IU vitamin a; 139 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 101 mcg folate; 0 mcg vitamin b12; 131 mg calcium; 2 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
04/17/2013
I used the full package of edmame, so it was about 1 C. Everyone seemed to think it was an excellent side dish, except hubby who won't even try kale. You could use a lowfat ginger soy salad dressing to speed things up a tad.