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.

In this kale pesto recipe, the basil typically used  in pesto is replaced  with the earthy kale, which gives the sauce a bolder, slightly spicy flavor. This condiment is delicious mixed with scrambled eggs, spread on a sandwich or pizza, whisked into salad dressing, or spooned over grilled fish.

Kale Pesto Recipe

Makes one cup

Ingredients

Garlic, 2 cloves
Parmesan or pecorino cheese,1⁄2  cup (2oz/60g), grated
Kale leaves,  2 cups  (2 oz/60 g), packed
Pine nuts, 1⁄4  cup ( 1 1⁄4  oz/35 g), toasted
Extra-virgin olive oil, 1⁄2  cup (4 floz/125ml)
Salt, 1⁄4  teaspoon
 Freshly ground  pepper, 1⁄8  teaspoon

Directions

With a food processor running, drop the garlic cloves through the feed tube. Turn off the processor,  add the cheese and pine nuts, and pulse briefly. Add the kale, turn  on the processor again, and pour  the oil through the feed tube in a thin, steady stream, processing until  a moderately thick paste forms. As you work, stop the processor occasionally  and scrape down the sides of the bowl.

Transfer the pesto to a bowl, stir in the salt and pepper, and then taste the pesto. Add more cheese, salt, and/or pepper if needed to balance  the flavors. Use the pesto right away, or top with a thin layer of oil (to prevent  discoloration), cover, and store in the refrigerator for up to 1 week. Bring the pesto to room temperature and stir well before using.

Reprinted with permission from “Better From Scratch“. Photography by Alice Gao. Copyright 2014 by Weldon Owen Inc. and Williams-Sonoma, Inc.

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