Kale Salad

James Carrier

Try a fresh kale salad for a light and healthy side dish. With only 3 ingredients, this is an easy salad to put together.

Yield: Makes about 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 58%
  • Protein: 1.4g
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Carbohydrate: 3.8g
  • Fiber: 0.7g
  • Sodium: 272mg
  • Cholesterol: 0.0mg


  • 12 ounces fresh kale
  • 1 quart water
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Asian sesame oil


  1. 1. Rinse 12 ounces kale. Tear leaves into about 1-inch pieces, discarding tough ribs and veins.
  2. 2. In a 5- to 6-quart pan over high heat, bring about 1 quart water to a boil. Add kale, cover, and cook until slightly wilted, 3 to 5 minutes. Drain.
  3. 3. When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon Asian sesame oil. Serve at room temperature.
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