This vibrant Toasted Sesame Kale Radicchio Salad is naturally vegan and bursting with flavor! The water chestnuts add a heartiness giving this salad an extra depth. Toasted sesame oil combined with brown rice vinegar is one of the best flavor profiles in any Asian cuisine.
My mom came for a visit last week and I’m finally getting back into my routine. Whenever I have a visitor it’s like I am on vacation as well. We go to all our favorite restaurants, go for a bike ride in Monterey and have a beach picnic or two. The best part was that we had two new incredibly comfortable chairs on our deck. Robby handcrafted them out of redwood and we found the perfect outdoor cushions and pillows for them. We also purchased an outdoor umbrella, which made it even nicer as the sun hits the deck directly.
I’m always looking to create healthy recipes and this salad hits the spot. Salads like this are an easy way to eat your veggies. And as with any salad, you can add or omit any vegetable you like turning it into the perfect salad designed especially for you! You might add broccoli, fennel, celery, and kohlrabi just to name a few. If you add more veggies to the salad, you might want to double the dressing.
Although this is the perfect summer meal, it works great for a winter dish with the warmth provided by the sesame oil and Serrano pepper. It’s great warmed up as well!
This salad is easy to prepare and it’s especially fast if you have a food processor. I used the slicer attachment for all the veggies except for the bell peppers. After I slice the carrot and radishes, I pile the rounds on top of each other and then slice them into thin matchsticks.
I hope you enjoy this salad as much as I do!
Enjoy this colorful salad with sparkling water, cold Sake or a dry Riesling.
Toasted Sesame Kale Radicchio Salad - CaliZona
Ingredients
Dressing
- 2 Tablespoons Shallots - minced
- 2 Clove Garlic - minced
- 1 Serrano Pepper - minced - optional
- 1/2 Cup Toasted Sesame Oil
- 1/3 Cup Brown Rice Vinegar
- 3 Tablespoon Gluten Free Tamari – or to taste be careful not to add too much
- 2 Tablespoon Lime Juice - fresh squeezed
- 1/2 Teaspoon Fresh Ginger - microplaned - or to taste
- Himalayan Salt to taste
Salad
- 1 Head of Kale - thinly sliced
- 1 Small Head Raddichio - thinly sliced
- 1 Red Bell Pepper - thinly sliced or diced
- 1 Carrot - matchsticks
- 1/2 Cup Radishes - thinly sliced or matchsticks
- 4 Cups Purple Cabbage - thinly sliced or minced
- 1/4 Cup Chives - thinly sliced
- 1 8 oz. Can Organic Water Chestnuts - I used Native Forest
- Sliced Almonds - to taste
- Black Sesame Seeds optional
Instructions
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Wash the kale and remove the main rib by holding the end of the steam and pull down with your other hand. Discarding the main rib.
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Chop the kale into thin strips or put through a food processor with the slicer attachment and add to a large bowl.
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Slice or use a food processor with the slicer attachment for all the rest of the vegetables. You will want to slice the bell pepper by hand.
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Cut off the stem and bottom of the pepper and remove the ribs and seeds. Thinly slice or dice and add to the veggies.
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In a medium bowl, add all the dressing ingredients and whisk together.
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Mix into the veggies and serve with chives and sliced almonds.
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Sprinkle with black sesame seeds if desired.
