Asian Kale Salad Food

ASIAN KALE SALAD

Asian Kale Salad image

This power salad is packed with super foods and topped with a subtle Asian toned dressing that pairs well with pot stickers or as a refreshing stand alone at your next barbeque. Add sliced almonds for extra crunch.

Provided by OregonDawn

Categories Salad Vegetable Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 cups finely chopped kale
2 cups finely chopped cabbage
1 cup dried cranberries
1 cup shredded carrots
½ cup sunflower seeds
¼ cup minced shallot
⅓ cup rice vinegar
⅓ cup mirin
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons minced ginger
2 cloves minced garlic
2 tablespoons avocado oil
2 teaspoons sesame oil
2 cups fresh blueberries

Steps:

Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
Top salad with fresh blueberries to serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 32.7 g, Fat 13.2 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 353.3 mg, Sugar 16.5 g

ASIAN-STYLE KALE

Asian-Style Kale image

I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.

Provided by Busters friend

Categories Greens

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 lb kale
2 teaspoons sesame oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup scallion, minced (both white and light green parts)
1 teaspoon gingerroot, finely grated
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, for garnish

Steps:

Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.

Nutrition Facts : Calories 115.2, Fat 5.3, SaturatedFat 0.8, Sodium 386.9, Carbohydrate 14.9, Fiber 3, Sugar 0.3, Protein 5.4

RAW KALE SALAD WITH AN ASIAN/MIDDLE EASTERN VINAIGRETTE

Raw Kale Salad With an Asian/Middle Eastern Vinaigrette image

We received kale in our CSA box the other day and this salad was the result-quickly constructed yesterday to accompany a tofu main dish. I added half raisins and half barberries but you can substitute another dried fruit either alone or in any combination: raisins/golden raisins, dried figs, dried dates, currants, dried cranberries, barberries, dried cherries. Some elements of the dressing were inspired by a recipe found online although I forgot to bookmark where I found it!

Provided by COOKGIRl

Categories Greens

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 bunch lacinato kale, stems removed, cleaned and cut into ribbons
scant 1/4 cup raisins
2 -3 tablespoons almonds, toasted (sliced or slivered)
2 tablespoons extra virgin olive oil or 2 tablespoons grapeseed oil
2 tablespoons rice wine vinegar
1 tablespoon pomegranate syrup
2 teaspoons maple syrup
1 teaspoon fresh ginger, grated
1/4 teaspoon toasted sesame oil
1/16 teaspoon ground cinnamon
salt, to taste
cracked black pepper, to taste

Steps:

Place the kale in a non-reactive bowl.
Whisk the vinaigrette ingredients together and pour over the kale.
Cover and set aside for 1 hour.
Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
Enjoy!

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