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“This recipe is from Delicious Living magazine. They suggest it as dinner party fare, but I think it would also make a nice healthy snack or side for lunch to keep on-hand in the fridge. It should keep about 4 days in the fridge. Lots of minerals, vitamins and the healthy stuff in this! All the more reason to whip up a batch to keep on-hand in the fridge for easy access to a healthy snack.”

Ingredients Nutrition


  1. Clean kale, trim of tough center vein and tear into salad-sized pieces.
  2. Core and seed pepper and cut into 1" slivers.
  3. Toast sesame seeds in small nonstick skillet on medium heat, stirring constantly.
  4. When seeds begin to turn golden-brown, smoke lightly, and sizzle, immediately remove from heat and let cool.
  5. In a large bowl, cover nori with boiling water and soak for 30 minutes.
  6. Steam kale leaves for about 7 minutes or until just tender and bright green.
  7. Drain kale and nori, removing excess water with a salad spinner or paper towels.
  8. Combine kale, nori and bell pepper, tossing gently.
  9. Whisk together oil, tamari, garlic, ginger, and mustard in a small bowl.
  10. Pour over kale mixture and toss.
  11. Cover and refrigerate until chilled through or up to 4 days.
  12. Just before serving, toss salad with toasted sesame seeds.

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