Wednesday, August 17, 2011

Recipe for Asian Kale Salad


Time:  5 minutes plus resting time
Yield:  6 servings

Ingredients:
  • 4 cups packed chopped kale mix (kale, carrots, purple cabbage)
  • 1/4 cup olive oil
  • 4 TBSP toasted sesame oil
  • 1/4 cup rice wine vinegar
  • 2 TBSP black sesame seeds
  • 1 TBSP agave
  • Salt and pepper to taste


Method:
  • Mix oils, vinegar, sesame seeds, and agave together.  Add salt and pepper to your taste.
  • Pour over kale mix and massage in with hands.
  • Refrigerate for 30 minutes up to 1 day. (It holds up well)
  • Remove from fridge a few minutes before serving.