Kale And Cucumber Salad With Roasted Ginger Dressing Food

GINGERY KALE SALAD WITH CASHEW DRESSING

Gingery Kale Salad with Cashew Dressing image

A 30-minute kale salad with tons of veggies, roasted cashews, and a gingery cashew dressing! A hearty and flavorful plant-based entrée or side dish.

Provided by Minimalist Baker

Time 30m

Number Of Ingredients 19

Ingredients

1 cup green beans ((stems removed, steamed and chopped))
1 tsp tamari ((or soy sauce if not gluten free))
1/2 tsp sesame oil
1 tsp maple syrup
1 tsp sesame seeds ((optional))
2 tsp sesame oil ((or grape seed oil))
2 medium shallots, thinly sliced
2 bundles lacinato (non curly) kale ((torn into bite-size pieces, large stalks removed))
3 medium whole carrots ((chopped or ribboned*))
1/2 medium red bell pepper ((quartered and thinly sliced))
1/4 cup fresh chopped cilantro or basil ((optional))
1/3 cup roasted salted cashews ((or sub peanuts))
1/3 cup salted cashew butter ((or sub peanut butter))
1 Tbsp tamari ((or soy sauce if not gluten free))
2 tsp fresh grated (or very finely minced) ginger
1/4 cup fresh lime juice
1 Tbsp maple syrup
1 Tbsp sesame oil
1 tsp chili garlic sauce ((optional // or 1/4 tsp red pepper flake- amount as original recipe is written))

Steps:

Steam green beans slightly so they still have a bite, either in a steamer basket on the stovetop, or in the microwave. Then transfer to a small mixing bowl and top with tamari, sesame oil, maple syrup, and sesame seeds (optional). Toss to combine, then transfer to refrigerator to chill.
Heat a small skillet over medium-low heat. Once hot, add sesame oil and shallot. Sauté for 2-3 minutes, stirring frequently, until softened and slightly golden brown. Remove from heat and set aside.
In the meantime, add kale to a large mixing bowl and drizzle with a bit of lime juice and sesame oil and use your hands to massage the kale to soften and remove some of the bitterness. Set aside.
Prepare dressing in a small mixing bowl by whisking together all ingredients and thinning with a little hot water until pourable.
Add green beans, sautéed shallot, and remaining salad ingredients to kale and toss with dressing. Enjoy immediately.
If keeping for later, store dressing separately. Will keep in the refrigerator up to 2 days, though best when fresh.

Nutrition Facts : ServingSize 1 serving, Calories 596 kcal, Carbohydrate 63.7 g, Protein 17 g, Fat 33.7 g, SaturatedFat 5.9 g, Sodium 1000 mg, Fiber 11.5 g, Sugar 16 g

BEST KALE SALAD DRESSING

BEST Kale Salad Dressing image

This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I've been told it so many times and by so many people that it must be true. The honey helps balance kale's bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.

Provided by Kristen Stevens

Categories Salad Dressing

Time 5m

Number Of Ingredients 7

Ingredients

½ cup extra virgin olive oil
⅓ cup apple cider vinegar
¼ cup honey (use maple syrup for vegan)
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic (grated on a Microplane or very finely minced)
A pinch of sea salt

Steps:

Place all the ingredients into a 2-cup mason jar.
Shake well until the ingredients are mixed together and the dressing is creamy.

Nutrition Facts : ServingSize 1 tablespoon, Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g

SESAME-GINGER CUCUMBER SALAD

Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

KALE AND CUCUMBER SALAD WITH LEMON TAHINI DRESSING

Kale and Cucumber Salad with Lemon Tahini Dressing image

Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.

Provided by United Soybean Board

Categories Trusted Brands: Recipes and Tips United Soybean Board

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons tahini
2 tablespoons soybean oil (often labeled "vegetable oil")
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon soy sauce
2 teaspoons sugar
8 cups thinly sliced kale, packed
1 cucumber, peeled and sliced
½ cup chopped smoked almonds
½ cup golden raisins

Steps:

Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.
Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined.
Marinate for a minimum of 20 minutes, tossing occasionally.
Sprinkle with almonds and golden raisins.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 19.8 g, Fat 9 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 148 mg, Sugar 8 g

PLUM & CUCUMBER SALAD WITH ROASTED GINGER VINAIGRETTE

Plum & Cucumber Salad with Roasted Ginger Vinaigrette image

This roasted ginger dressing is smoky, spicy, aromatic, funky, sweet, and complex, making for a very extraordinary, deliciously healthy spring and summer plum salad!

Provided by Daniela Gerson

Categories Salad

Time 20m

Number Of Ingredients 16

Ingredients

4 plums (pitted and cut into 1" wedges sliced (can sub another stone fruit))
7 oz Mizuna (can sub with arugula or another peppery green)
3 shallots (thinly sliced )
2 tbsp canola oil (to crisp up the shallots)
1 English cucumber (thinly sliced )
1/4 cup cilantro (loosely packed )
1 tbsp black sesame seeds
8 ounces fresh ginger
1 Thai chili (green or red )
1 garlic clove
3 tbsp fish sauce (omit it vegan)
2 tbsp brown sugar
3 tbsp vegetable oil
1 tbsp soy sauce
Zest & Juice 1-2 limes (to taste)
1 tbsp water

Steps:

Heat broiler. Broil ginger, skin and all, until blackened and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes.
Slice ginger (yep the skin is still on) and pulse in a food processor with... ginger, chili, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonful's if needed, until a smooth paste forms.
Thinly slice shallots. Combine shallots and oil in a saucepan over high heat and cook, stirring constantly, as shallots fry. When shallots are a light golden brown, transfer to a paper towel lined plate and season with salt. Shallots will continue cooking a bit after you remove them from the pan so don't let them get to dark before doing so. Allow to cool to room temperature, then store in an airtight container at room temperature for up to 3 months.
Arrange Mizuna (or arugula) in a large salad bowl or tray. Sprinkle with salt and pepper and toss with the dressing (to taste). I like to first toss the greens and then add the sliced cucumbers, plums and cilantro tossing again gently with your hands.
Top salad with crispy shallots and black sesame seeds over the salad and enjoy!