Raw Asian Kale Salad

Serves 2

Kale can be hard work so it’s important to give it a really good massage.  And I mean really good.  Pop it in a large mixing bowl, add a touch of salt and “squeeze, release, squeeze, release” (sounds like a pelvic floor exercise!)  Do one of those too…but back to the kale, massage this for 4-5 minutes and watch it transform in color, wow!  Massage or you’ll end up with a tough salad.

 

1 bunch kale
1 carrot, ribboned with a peeler
1 red bell pepper, chopped
4 spring onions, diagonally sliced
1 cup edamame (soy beans)
1 avocado, chopped
1 handful of coriander, chopped
1 handful of Thai basil – or regular basil, chopped
4 tbsp sesame seeds
Salt

Asian Dressing

1/4 cup olive oil
2 tbsp rice vinegar
2 tbsp finely grated ginger
1 tbsp tamari sauce (or soy sauce)
juice of 1/2-1 lime
3 cloves garlic, minced

  • Boil the kettle and soak the edamame for a few minutes, drain and pop the beans out of their pod and set aside.
  • Strip the kale of the stalks and discard.
  • Bunch the kale leaves together and finely slice them and place in a bowl with a touch of salt and massage (remember squeeze, release, squeeze, release).
  • Toss the remaining vegetables into the kale and gently stir.
  • In a small bowl whisk together all the dressing ingredients until combined.
  • Pour the dressing onto the salad and serve with the sesame seeds on top.

 

You’ll find edamame in the freezer section of the supermarket, health food stores or asian grocers.

 

 

 

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