Curly Kale Salad with Sesame-Soy Dressing

recipe
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.

Yield:

Serves 4 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

Elaine Johnson,

January 2013
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