Leafy Kale Salad with Ginger and Seeds
Salads • Chinese
Description
Leafy Kale Salad with Ginger and Seeds
Ingredients
- Apple Cider Vinegar 2 tablespoons
- Grated Ginger 1½ teaspoons
- Aleppo pepper 1 teaspoon
- Honey 3 tablespoons
- Olive Oil 3 tablespoons
- Sesame Oil 1 teaspoon
- Salt to taste
- Sunflower Seeds 2 tablespoons
- Pumpkin Seeds 1 tablespoon
- Sesame Seeds 1 tablespoon
- Leafy Kale 10 oz
Step-by-Step Guide
Step 1
In a large bowl, mix the vinegar, ginger, and 1 teaspoon of Aleppo pepper with 1 teaspoon of honey. While stirring, add the oil; season with salt.
Step 2
In a small bowl, combine the remaining 2 teaspoons of honey, the remaining ½ teaspoon of Aleppo pepper, and 1 tablespoon of water. Toast the sunflower, pumpkin, and sesame seeds in a dry skillet over medium heat, stirring, for about 3 minutes until golden. Add the honey mixture and continue to stir for about 3 minutes until the seeds clump together. Transfer the seed mixture to parchment paper; let cool. Break into small pieces.
Step 3
In a large bowl, mix the greens and 2 teaspoons of dressing; season with salt. Massage the leafy kale with your hands for about 30 seconds until it darkens and softens. Drizzle the salad with dressing and serve, topped with the prepared seeds.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!