Thursday, June 30, 2011

Sesame Kale Salad

Poolside Potluck Picnic

The weather was not picture perfect pool weather, but that doesn’t mean we couldn’t gather at the poolside for a picnic. We were having so much fun my husband called and asked where we were. I assured him we’d be home soon with picnic leftovers!

Picnic Contributions – Sesame Kale Salad, Claremont Salad
Farm Share Food – Kale, Garlic Scapes, Carrot, Scallions, Arrowhead Cabbage

Claremont Salad – a non-creamy coleslaw with a lighter dressing
Getting kids in the kitchen – my kids love helping me shred cabbage with the food processor.

Sesame Kale Salad
A recipe in “From Asparagus to Zucchini”

Printable Version

1 pound fresh Kale
2 T soy sauce
2 T sesame oil
1 T toasted sesame seeds
1 clove garlic, minced (I used a garlic scape)
2 t honey
1 T apple cider vinegar

Separate Kale – leaves from stems. Chop stems into ½ inch pieces. Rough chop the leaves.
Steam stems for 4-5 minutes, then add the greens for an additional 3 minutes, until tender. Drain the Kale and let cool. Squeeze out as much water as possible. Place in serving bowl.

In a small bowl whisk together the soy sauce, sesame oil, sesame seed, garlic, honey, and vinegar. Toss with the greens. Chill for at least 1 hour. Serve.

NOTES: I loved that the stems of the Kale were used. This cooking time allowed them to be soft enough to chew. They gave the salad texture. This salad had great flavor!

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