Curly Kale Salad with Sesame-Soy Dressing

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 Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 58%
  • Protein: 5.4g
  • Fat: 9.5g
  • Saturated fat: 1.4g
  • Carbohydrate: 13g
  • Fiber: 3g
  • Sodium: 232mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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