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James Carrier Photo by: James Carrier

Kale Salad

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

Sunset JUNE 2004

  • Yield: Makes about 6 servings


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


1. Rinse 12 ounces kale. Tear leaves into about 1-inch pieces, discarding tough ribs and veins.

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. 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.

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

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Kale Salad recipe