This isn't just another kale salad. It's a magically delicious kale salad! I think I may be eating it everyday from now on. The nutty flavor of the toasted sesame dressing is crave worthy. With two types of kale, two types of cabbage, carrots, and fresh mint, this crunchy salad is sure to please everyone. You can easily substitute a slaw mix for the cabbages and even top it with some toasted quinoa for added crunch. Wether you serve it on it's own or with your favorite grilled seafood beware, this salad is addictive.
Kale Mint Salad🌿
2-3 cups 50/50 blend Curly Kale & Lacianto (Dinosaur) Kale, washed, stems removed, chopped
1-2 T Fresh mint leaves, chopped
1/4 cup Red cabbage, shredded
1/4 cup White cabbage, shredded
1/4 cup Carrots, shredded
Salt and pepper TT (to taste)
Toasted sesame seeds, if desired
Toasted Sesame Dressing
1/3 cup peanut oil
2 T honey
2 tsp sesame oil
2 tsp rice vinegar
1 T soy sauce or tamari
Salt and pepper TT
Blend all ingredients with an immersion blender or whisk vigorously until thickened and color lightens. Can be made ahead and stored an air tight container in the fridge. Whisk before using if some separation occurs.
Use organic ingredients when possible. Mix all the salad ingredients and toss gently with dressing just before serving. Enjoy!
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.