Every morning I drop the kids at school and hop on-line to scan my Facebook and twitter accounts. I get tons of posts for amazing recipes that make my mouth water. Recently I saw a post by www.cookieandkate.com for a beautiful chopped kale salad with edamame, carrot and avocado. I ran to the kitchen to see what was there, what I could substitute, and what I needed to buy. Here’s what I had: red cabbage, carrots, scallions, and peanuts. I ended up buying some lacinato kale (I think the least fibrous of the kales) and rushed back home to slice and dice. I changed the vinaigrette a bit, primarily because I love sesame oil, and ended up with a salad that was both familiar and fresh. I never made it to the table to sit down and eat, but instead held the plate up to the window, snapped off a photo, and dug my fork in to devour the salad. Good to the last bite!
1 bunch kale, thin sliced
1 cup chopped red cabbage
1 carrot, julienned
2 scallions, thinly sliced
*2-3 tablespoons peanuts, chopped (for garnish)
2 tablespoons rice vinegar (apple cider vinegar works well too)
1-tablespoon fresh lime juice
1-tablespoon soy sauce
1 clove garlic, minced (I like to use a microplane)
Pinch of red pepper flakes
¼ cup sesame oil
Add all the salad ingredients into a bowl. In a separate bowl, mix all the ingredients for the vinaigrette except the oil. Slowly drizzle the oil into the vinegar/lime juice mixture while whisking. Add the dressing to the salad and mix well. Garnish with chopped peanuts.
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