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Curly Kale Salad with Sesame-Soy Dressing

Total time 30 mins
Yield Serves 4 (serving size: 1 1/2 cups)
Use regular curly kale here for its light, springy texture. Nutritional yeast, that '60s health-food throwback, adds umami complexity, but if you prefer, you can omit it and up the other seasonings.


  • 3 tablespoons sesame seeds
  • 1 large garlic clove, minced
  • About 2 tbsp. nutritional yeast*
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 4 teaspoons rice vinegar
  • 4 teaspoons toasted sesame oil
  • 12 ounces curly kale, stems removed and leaves cut into slender ribbons
  • 1/2 cup red onion cut into paper-thin slivers, rinsed and drained

Nutrition Information

  • calories 146
  • caloriesfromfat 58 %
  • protein 5.4 g
  • fat 9.5 g
  • satfat 1.4 g
  • carbohydrate 13 g
  • fiber 3 g
  • sodium 232 mg
  • cholesterol 0.0 mg

How to Make It

  1. Toast sesame seeds in a frying pan over medium heat, stirring often, until golden, 3 to 5 minutes. Scrape into a small bowl.

  2. Whisk garlic, 2 tbsp. nutritional yeast, the soy sauce, sugar, vinegar, and sesame oil in a large bowl. Add kale and red onion and toss to coat. Sprinkle with sesame seeds, toss again, and serve. Add more yeast if you like.

  3. *Find nutritional yeast at natural-foods and well-stocked grocery stores.