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
How to Make It
Toast sesame seeds in a frying pan over medium heat, stirring often, until golden, 3 to 5 minutes. Scrape into a small bowl.
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.
This is so good! It's been my go to kale salad for about two years now. Most of the time I don't have nutritional yeast, so I make it without and it tastes just fine. It's better with, but only by a smidge. I also put more soy sauce and vinegar in it cause I like it heavily dressed, but that's just a personal preference. Put some raw mushrooms in it and you have a delicious and healthy salad. Superb!