4 1/2-5 cups organic kale
1 small carrot, shredded
1/4 cup red onion, thinly sliced
1 garlic clove, minced
1/2-3/4 teaspoon toasted sesame oil
1 tablespoon olive oil
2 tablespoons red wine vinegar
Pinch of crushed red pepper
Salt and black pepper to paste
Sliced cucumber for garnish (as pictured)
Cut the stems of the kale out of the middle of the leaf with a sharp knife. Slice the kale as you like and then place it in the strainer of a salad spinner and rinse a few times. Spin to remove excess water. Place the dry, chopped kale and the other ingredients in a bowl and mix. Store in the fridge for at least 20 minutes and up to a few hours before eating.If you want a truly wilted salad, cover and leave in the fridge for a few hours being sure to stir the salad from time to time in order to distribute vinaigrette evenly.
Enjoy!
Source of recipe: This recipe is from my blog: http://thewitchykitchen.blogspot.com/2010/06/summer-kale-salad.html [1]
Links:
[1] http://thewitchykitchen.blogspot.com/2010/06/summer-kale-salad.html