This is one of the simplest yet best kale salads ever. I can literally eat this whole salad in one sitting! There is an explosion of flavors and texture from the kale and almonds mixed with the flavors of sesame, rice wine vinegar and asiago cheese.
Growing up in southern California we ate a lot of sushi, well I ate a lot of avocado cucumber rolls. The flavors of this salad remind me of those days. There was a sushi restaurant named Semba around the corner from my friends John and Jeff”s apt. We hung out there a lot and we would walk over to Semba to eat sushi and drink sake. We weren’t even old enough but we got away with it because the sushi chef loved us : )
A Spanish Rueda is my go to wine for this salad but it is also great with a Riesling, Pinot Noir, Sauvignon Blanc or a cold crisp Sake.
Recipe: 2 – 4 servings
- 1 Head of Kale
- 2 Tablespoon Toasted Sesame Oil
- 1 Tablespoon plus 1 Teaspoon Brown Rice Vinegar
- 2 Teaspoons Tamari – or to taste (be careful not to add too much)
- 1 Clove Garlic – minced
- 1/4 Cup Sliced Almonds
- 1/4 Cup Parmesan Cheese or Aged Asiago – finely shredded (or to taste)
- Toasted or Black Sesame Seeds (optional)
*Withhold the cheese to make it vegan.
Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand. Discarding the main rib. Chop kale into thin strips and add to a large bowl.
Add 1 tablespoon of toasted sesame oil to the kale and massage it in. This softens the kale and infuses the flavor into the leaves removing any bitterness.
Add the remaining 1 tablespoon sesame oil, vinegar, tamari, and garlic.
Add the cheese and almonds. Mix well.
Kale is low in calories, high in fiber and it is a loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more Iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because the high level of vitamin K that may interfere with the drugs.) More on kale