Kale Salad with Asian Flavors


1 bunch kale, stemmed and cut into bite-sized pieces

2 cups thinly shredded cabbage

4 carrots, either grated or cut into small, thin rounds

¼ cup or so of crushed peanuts or cashews

freshly ground black pepper to taste

Sesame-Ginger Salad Dressing (recipe follows)


In a large serving bowl, sprinkle a pinch of salt on the kale and a drizzle of olive oil, massage the kale with your hands, until it become tender; make sure to stop before it gets mushy.

Combine kale with the remaining ingredients in the serving bowl. Toss together with the dressing and serve.


½ cup olive oil

¼ cup balsamic vinegar

2 teaspoons low-sodium soy sauce

2 cloves garlic, minced

2 tablespoons brown sugar or honey

2 tablespoons ginger, peeled, minced

1 teaspoon toasted sesame oil

2 tablespoons water


Whisk all ingredients together except the water. When completely emulsified, whisk in the water. Ready for dressing the salad!