Asian Kale Salad with Ginger Dressing
 
Prep time
Cook time
Total time
 
A crunchy, citrus infused salad which brings me back fond memories of my travels.
Rough Measures:
Recipe type: Salad
Cuisine: Asian
Ingredients
  • Big bunch of kale - washed, de-stemmed and leaves loosely shredded
  • ¼ red cabbage - shredded
  • 1 carrot - peeled into thin strips
  • 2 spring onions - finely chopped
  • Zest 1 lime
  • Handful peanuts
  • 1 tablespoon sesame seeds
  • FOR THE DRESSING
  • A thumb sized piece of ginger - peeled and grated
  • 2 garlic cloves - finely chopped
  • 1 cup extra virgin olive oil
  • ½ cup tamari (sub for soy sauce if you don't have tamari)
  • ¼ cup rice wine vinegar
  • Juice 1 lime
  • 4 tablespoons cold water
Method
  1. Get all your ingredients ready.
  2. Start with the dressing; in a large bowl, add the grated ginger and garlic.
  3. Add in the rest of the dressing ingredients, give it a really good whisk. Pour the dressing into a sealable jar, leaving around 50ml left in the bowl.
  4. Add your shredded kale into the bowl. Using your fingers, massage the kale into the dressing. Do this for a couple of minutes until all the kale has been coated.
  5. Throw the cabbage, carrot and spring onions into the bowl, and mix with your hands.
  6. Toss through the peanuts and sesame seeds, serve into a large salad bowl.
  7. Add more dressing if you wish!
Notes
The measurements for the dressing should make around 500ml - it will last for a few weeks in a sealed jar in the fridge. Shake well before use.
Recipe by Rough Measures at http://www.roughmeasures.com/asian-kale-salad-with-ginger-dressing/