Raw Kale Salad With an Asian/Middle Eastern Vinaigrette |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it! Ingredients:
1 bunch lacinato kale, stems removed, cleaned and cut into ribbons |
scant 1/4 cup raisins |
2 -3 tablespoons almonds, toasted (sliced or slivered) |
2 tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil |
2 tablespoons rice wine vinegar |
1 tablespoon pomegranate syrup |
2 teaspoons maple syrup |
1 teaspoon fresh ginger, grated |
1/4 teaspoon toasted sesame oil |
1/16 teaspoon ground cinnamon |
salt, to taste |
cracked black pepper, to taste |
Directions:
1. Place the kale in a non-reactive bowl.
2. Whisk the vinaigrette ingredients together and pour over the kale.
3. Cover and set aside for 1 hour.
4. Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
5. Enjoy!
|
|