Winter leafy greens have a deep, rich hue combined with sturdy leaves. Chopped or sautéed, they make the perfect flu-fighting accompaniment to your dinner or breakfast egg scramble. Kale has a bold and salty flavor that will give you a high dose of vitamins and detoxify your body.
This kale salad with toasted sesame dressing is bursting with flavors: salty—soy sauce, bitter—kale, spicy—cayenne pepper, buttery—sesame oil.
Sesame oil not only has the best taste, the secret ingredient to most Asian dishes, but is high in omegas and a natural, anti-inflammatory agent. It will build up your immune system and nourish your cells. Sesame oil is my new favorite as it has the most unique and satisfying flavor. While it may be a cost upfront, you only need a tablespoon here and there; so the bottle will last a long time. Besides having a stable shelf life, it can tolerate high temperatures and is great for searing vegetables or ahi tuna.
Salad Ingredients1 small bunch kale 1/4 red cabbage 1/4 cup red onions, finely chopped
Toasted Sesame Dressing1 tablespoons soy sauce 1 heaping tablespoon toasted sesame oil* 1 tablespoon lemon juice 1 tablespoon toasted sesame seeds 2 cloves garlic, crushed 1/4 teaspoon cayenne pepper sprinkle of sea salt
- Finely chop all vegetables and place in large mixing bowl.
- Whisk dressing together in a separate bowl.
- Toss salad and dressing together and serve.
**Salad will keep for up to 2 days in the refrigerator.
For a complete meal, try adding some chicken or steak slices.
*For this salad I used toasted sesame oil rather than regular sesame oil as I think it has a richer butter and nut taste. I used Spectrum Naturals, but have cooked before with Eden Organic’s toasted sesame oil. Spectrum Naturals has a large bottle and is normally less expensive (I found mine at the local health food store on sale!). Napa Valley Naturals has a cost-effective and fabulous line of oils as well. All are great options! Make sure that the oil is unrefined and not hydrogenated.