Simple Asian Salad
4 cups shredded kale, packed
1 large red pepper, minced
1/4 cup cilantro, minced
1 teaspoon olive oil
2 cups shredded purple cabbage
2 large carrots, peeled and grated
1/2 cup onion, minced (any kind)
2 tablespoons sesame seeds
Prepare your dressing (see below for those instructions).
Prepare salad by placing kale into a large mixing bowl. Drizzle with 1 teaspoon of the olive oil.
Massage olive oil into the kale with your hands for approximately 2-3 minutes or until the kale is soft and broken down.
Add the rest of kale salad ingredients to the bowl and combine.
Pour entire Asian salad dressing recipe over the salad then toss salad until all ingredients are combined.
Asian Salad Dressing:
1/4 cup olive oil
1 teaspoon sesame oil
2 cloves garlic, roughly minced
pinch of salt
1 teaspoon apple cider vinegar
1 teaspoon soy sauce
2 teaspoons maple syrup
1/2 teaspoon red pepper flakes
1/2 teaspoon dijon mustard
Heat a small pan over medium/high heat. Add the olive oil and sesame oil.
When the oil is fragrant, add the garlic and saute for approximately 3-4 minutes. Turn the heat to low and let simmer for approximately an additional 3-4 minutes. Remove from heat then set aside to cool.
Once cooled, place the garlic and olive oil mixture in a mason jar along with the other dressing ingredients. Cover the jar and shake well until all of the ingredients are combined.
Can store dressing for up to two weeks in refrigerator.