Asian Kale Salad with Ginger Dressing

I have had a fantastic, yet mad, couple of weeks. The first of which saw my mum and I travelling up to London to attend the Soil Association BOOM Awards, where I (and this dear blog of mine) were shortlisted for the Best Food Blog award. I was in total shock when I found out I had made it into the top ten, with 9 other fantastic foodies. It was a fantastic event, taking place in Borough Market and a huge amount of effort had gone into making the place a foodies dream. When we arrived we found out that I was in fact down to the final 3, which was incredible! I was so honoured that my little blog had made it to the awards with so many other amazing organic brands. Huge congratulations go out to everyone nominated, and of course to all the winners!

This weekend saw me heading up to Birmingham for the FLEA Enterprises #BlogCamp2016. Blog Camp is like a conference / learning day for food / parent / interiors and travel bloggers. There were about 200 of us there, including around 15 of my food blogger friends. I have met so many wonderful people because of Rough Measures, and it was fab to catch up with some of them. The day was filled with talks on food styling, Pinterest tips, stories from some top bloggers, writing workshops and more. I have come away with a head full of information!

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

Last week saw some sunshine, and I got all excited and wanted to make a salad with flavours that take me back to my time spent travelling Asia. Something like this Asian kale salad, with my favourite ginger dressing. The strong tastes of ginger and umami flavours make my mouth and belly happy. The crunch of the massaged kale and carrot keep the textures strong here. I haven’t enjoyed a salad this much since this one I made last year! Enjoy pals, and stay dry (apparently the British summer lasted all of 3 days!)

Asian Kale Salad // roughmeasures.com

Asian Kale Salad // roughmeasures.comAsian Kale Salad // roughmeasures.com

 

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.
 

Want to Pin this recipe for later? Use the image below – you can follow me on Pinterest too!

Asian Kale Salad // roughmeasures.com
Some other Asian inspired salads that I’m loving are;

Warm Japanese Black Noodle Salad from Natural Kitchen Adventures

Asian Chopped Kale Salad from Cookie and Kate

Healthy Kale + Quinoa Salad with Ginger-Curry Vinaigrette from The Clever Carrot

Carrot and Moong Bean Salad from Botanical Kitchen

Asian Beetroot Salad from Bunny Kitchen

Pear and Kale Smoothie

On the last weekend in September, we decided to take a little trip up to Pembrokeshire in Wales. The days are quickly getting cooler and shorter, and we wanted to squeeze in one more trip before we give in to a winter. Succumbing to months snuggled on the sofa next to the fire. We packed up and set off up to Wales. After sitting in a horrendous traffic jam on the M4 for over an hour, we were starting to wonder whether it was such a good idea after all. We stuck it out, and arrived at our chosen camping spot just after dark. Quickly we set up the tent, and hurried off to a warm pub for some food. We awoke the next day to the gorgeous sunshine, and a crazy beautiful view of the ocean and Pembrokeshire coast line. Snuggled under the duvet, admiring that view, the long, tiring journey was soon forgotten.

Pear Kale Smoothie // roughmeasures.com

Caerfai bay

charlie

horses

After a lazy morning we went exploring. We walked the coast line, watched eager climbers trying to find that perfect line, explored a huge cathedral, saw seals swimming in the ocean and enjoyed a picnic on the edge of the cliffs. We braved the ice-cold sea, and ran into the waves. Charlie says it doesn’t count as ‘swimming’ unless you take at least one stroke. I managed 5 before we ran, giggling, back to our towels. The weather was gorgeous, the sky the bluest and the sea crystal clear. The days away from everything are our best days. I am already counting the days until next spring when we can get away again. For now, autumnal hikes and winter walks will take the lead. The coats have made their way out of the back of the wardrobe, hats are on standby, and our log store is full. Winter, we are ready for you.

lamp

But first, a refreshing, green smoothie. The kind of thing you might need on a Monday morning after a weekend filled with one too many Mojito’s. You know the kind.

Pear and Kale Smoothie (v) (gf)

INGREDIENTS

2 large pears
1/2 avocado
1 large kale leaf – de-stemmed
250ml coconut water
1 teaspoon pumpkin seed powder (optional)

METHOD

First, remove the core of the pears, removing the seeds.

Scoop half the avocado flesh out of its skin.

Add all the ingredients into a blender, and blend for 30 seconds.

Pour into a glass, over ice if you wish, add get refreshed.

Pear Kale Smoothie // roughmeasures.com

Pear Kale Smoothie // roughmeasures.com

Pear Kale Smoothie

I’m adding this recipe to Credit Crunch Munch round up, hosted by Camilla and Helen.

Kale Egg Cups

I can’t believe it’s just two weeks until Christmas. I feel so unorganised. I still have so much to get for my loved ones, and feel like I have no time to get sorted.

Work at the cafe has been pretty crazy these last few weeks, what with the Christmas market crowd, weekend rushes and just a lot of people wanting to eat food. (How rude of them!) I feel a bit like I’m running on empty, and worried I’m going to burn out before the holidays even begin.

So on my day off yesterday, I treated myself to a seriously lazy morning, something I’ve not done in a long while. I woke early but refused to get out of bed for a few hours. When I finally rose, I decided to have a nice long breakfast, with a big mug of green tea. A little bit of me time, a break from the madness that swarms through december.

kale egg cups

These eggs are good for feeding a crowd, or just a nice treat for a lazy brunch. You can mix up the herbs and spices to your taste.

Kale Egg Cups

Makes 6-8 egg cups

INGREDIENTS:

6 free range eggs
150ml almond milk
3 large leaves from a head of kale
1 teaspoon cumin
1 teaspoon chilli flakes
½ teaspoon nutmeg
Salt and pepper

METHOD

Preheat the oven to Gas Mark 5 (190 C)

Strip the kale leaves away from the stalk, try to keep them in large pieces.

Lightly grease 6-8 holes in a muffin tin

In a bowl, mix the eggs, milk and spices/herbs.

Slowly pour over the kale, be careful not to overfill

Bake in the oven for 20-25 mins, until the egg is cooked through.

NB. If you have a somewhat temperamental oven like we do, cover the eggs with foil.

kale egg cups

kale egg cups