Kale Salad

 Kale Salad 

We ate this salad at the Foot and Hand in                                     

 Corning - so I tried to recreate it at home,

the dressing was the biggest challenge. It was a Korean

fusion - a lovely light 

delicious  taste. When I first

made it, I only had kale,

scallions, red peppers and

carrots. You can add as much 

as you can find in the fridge

really.

Ingredients

Kale 

Red onion

Red peppers

Apples

Carrots

Chick peas

Sunflower seeds

Watercress (optional)

Grapes (optional)

Directions

Tear the kale leaves off the

stem and chop the leaves

very small- drain leaves in a

Colander. Place the chopped

kale on a paper towel to 

drain the moisture, I made the

Mistake the first time I made

it and the salad ended up too

wet. Massage the kale leaves with some of the dressing.

Slice the red onion, the

red pepper, the carrots very

thin  

I chopped up the apple, and threw in a few grapes and watercress. You could use spinach leaves too. I had some chick peas left over in the fridge and they went in too.

All this can be assembled without the dressing beforehand and left in the fridge.

Dressing

The dressing is a challenge, I’m not sure of the measurements yet, I had to taste as I went along.

I used soy sauce, sesame oil, rice vinegar, honey, sesame seeds, red wine vinegar

Mixed all together, tasted over and over and then poured over the top of the salad before serving.

Another variation of dressing

Olive oil, soy sauce, rice vinegar, lemon juice, honey, sesame seeds

1/4 cup soy sauce

1/2 cup soy sauce

1/4 cup rice vinegar

 juice of 1 lemon squeezed

1 tablespoon honey

1 tablespoon sesame seeds

Whisk above ingredients together and taste.