Nori & Kale Salad

"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."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

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

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