This kale and seaweed salad is not only a blend of colorful greens, it is absolutely delicious for those who enjoy Japanese food.

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Recipe Summary

prep:
20 mins
cook:
8 mins
additional:
16 mins
total:
44 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse seaweed; soak in a bowl with water until softened, about 6 minutes. Drain seaweed; toss with 1 teaspoon of the sesame oil and ginger in a large bowl.

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  • Soak kale in a bowl with water to loosen dirt; rinse thoroughly. Chop kale into 1-inch strips.

  • Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add seaweed mixture; cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl.

  • Return skillet to heat; heat 1 tablespoon sesame oil. Add kale and liquid amino acid; toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover; cook and stir until excess moisture evaporates, about 1 minute more.

  • Add kale to seaweed mixture; toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.

Cook's Notes:

Dried food-grade seaweed can be found at markets such as Whole Foods(R) or at Asian grocery stores.

Soy sauce can be substituted for the liquid amino acid, if desired.

Be sure not to cook the kale too long; it can become mushy or burned.

Nutrition Facts

138 calories; protein 5.9g; carbohydrates 13.7g; fat 8.8g; sodium 385.7mg. Full Nutrition
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