Kale is now a vegetable superstar. It appears in soups, salads, smoothies, on tasting menus and in sushi. Kale is best enjoyed in its pure form: raw and leafy. In this no-cook kale salad, the leaves are cut into thin ribbons and coating in a velvet sesame soy dressing that elevates the earthy vegetable to new heights.

Now that kale is so popular, farmers are planting larger crops many different varieties so that we might enjoy the exotic purple leaves of Russian kale or the sophisticated bitterness of Tuscan kale. This recipe calls for the Tuscan or Lacinato kale, a varietal which has a long history in Italian cuisine. There’s even a type of kale called “Hungry Gap,” named after the mild in-between seasons in the British climate between spring and winter. Kale is related to cabbage and has similar growing patterns.

Tuscan kale is perfectly delicious on its own. I often use thinly-sliced ribbons as a bed for stews and heavy curries instead of rice or pasta. This salad requires absolutely no cooking, just slicing and whisking. This is a great salad to bring on the go because the chopped leaves will not wilt and the dressing can be made in advance.

Kale is amazing in soups and salads and especially good when roasted into kale chips.

Amazing Asian No-Cook Kale Salad with Sesame Soy Dressing 

Serves 4 as a side 

Ingredients

1 tablespoon miso paste
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon warm water
1 teaspoon finely minced garlic
1 bunch Lacinato or Tuscan Kale

Directions

First wash and dry the kale stalks. Remove the thick center ribs by running a small sharp knife along each side of the rib. Discard and slice remaining leaves into thin ribbons.

In a small bowl whisk the miso paste, warm water and rice vinegar together. Add the sesame oil, garlic and soy sauce and whisk. Taste the sauce and add more soy sauce if you want.

Toss with the kale ribbons and serve.

Related on Organic Authority

Kale Pesto Recipe 

Kale and Hazelnut Quinoa Cakes 

Stuffed Kale Recipe with Bulgur Rice 

Photos by Ally-Jane Grossan

The post Amazing Asian No-Cook Kale Salad Recipe with Sesame Soy Dressing appeared first on EcoSalon.

 This sweet corn recipe will impress your guests with sweetness and bright flavors.

At the end of summer corn is at its best and sweetest. Sometimes pale yellow and sometimes bright canary yellow, the kernels are as sweet as candy and just divine with a little salt and butter alongside grilled meats or veggies.

When you think about grilling, don’t stress about trying to fit large ears of corn on the grill, as this corn is quickly steamed on the stove. Miso paste adds subtle sweetness and the scallions add crunch.

This sweet corn dish was inspired by a popular Mexican corn dish called elote made with mayonnaise, cojita cheese, lime and chili powder. Instead of elote’s heavy toppings of mayonnaise and cheese, miso butter gives this corn a satisfying and light Japanese flare. This summery side dish can be made in under 15 minutes as long as you begin with soft butter.

Sweet Corn Recipe with Miso Butter and Scallions

Makes 4 servings

Ingredients

4 ears fresh corn, shucked and broken in half
1 tablespoon miso paste
2 tablespoons butter, softened
2 tablespoons very finely chopped scallions
1 teaspoon sesame seeds

Directions

1. Soften the butter and miso to room temperature and place next to a heat source like your stove or in direct sun so it’s slightly warm.
2. Bring 2 cups of water to boil in a large pot. Place the corn in a steamer basket and steam for 5 minutes.
3. Whisk the softened butter and miso paste together until completely combined.
4. Prepare the corn by spreading the miso butter on all sides. Using your fingers, sprinkle ½ tablespoon of chopped scallion and a dash of sesame seeds on each buttered ear. Serve immediately.

Ally Jane Grossan is a Brooklyn-based food blogger and editor. Her exotic but easy to follow recipes can be found at Ally-Jane.com.

Related Posts on EcoSalon

Miso Sesame Dressing 

12 Umami Boosting Secrets 

No One Picnics Alone 

Images by Ally Jane Grossan.

The post Sweet Corn Recipe with Miso Butter and Scallions appeared first on EcoSalon.