Leafy Kale Salad with Ginger and Seeds

Salads | Chinese cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Leafy Kale Salad with Ginger and Seeds

Ingredients

Apple Cider Vinegar - 2 tablespoons
Grated Ginger - 1½ teaspoons
Aleppo pepper - 1 teaspoon
Honey - 3 tablespoons
Olive Oil - 3 tablespoons
Sesame Oil - 1 teaspoon
Salt - to taste
Sunflower Seeds - 2 tablespoons
Pumpkin Seeds - 1 tablespoon
Sesame Seeds - 1 tablespoon
Leafy Kale - 10.6 oz

Step by Step guide

Step 1

In a large bowl, mix the vinegar, ginger, and 1 teaspoon of Aleppo pepper with 1 teaspoon of honey. While stirring, add the oil; season with salt.

Step 2

In a small bowl, combine the remaining 2 teaspoons of honey, the remaining ½ teaspoon of Aleppo pepper, and 1 tablespoon of water. Toast the sunflower, pumpkin, and sesame seeds in a dry skillet over medium heat, stirring, for about 3 minutes until golden. Add the honey mixture and continue to stir for about 3 minutes until the seeds clump together. Transfer the seed mixture to parchment paper; let cool. Break into small pieces.

Step 3

In a large bowl, mix the greens and 2 teaspoons of dressing; season with salt. Massage the leafy kale with your hands for about 30 seconds until it darkens and softens. Drizzle the salad with dressing and serve, topped with the prepared seeds.