Everyone who tastes this salad (even my kale-phobic husband) devours it. The best kind to use is the mild, tender Tuscan (lacinato) variety, often sold as dinosaur kale.
Prep Time: 10 minutes
1 small bunch (about 10 ounces) Tuscan (lacinato) kale, washed and dried
3 tablespoons unseasoned Japanese rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons mild-flavored olive oil
1 teaspoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 garlic clove, grated
1/2 cup finely chopped carrot
1/4 cup finely chopped red onion
1 tablespoon sesame seeds
1. To prepare the kale, cut along both sides of the stem of each leaf with a sharp knife or pull the ruffled leaves away from the stems with your hands. Discard the stems. Gather a bunch of the long kale leaves together on the cutting board and slice into thin (1/8-inch) crosswise slices. You should have 4 to 6 cups lightly packed.
2. Combine the kale, rice vinegar, tamari, olive oil, sesame oil, ginger and garlic in a large bowl. Rub the ingredients together with your hands (as though giving the kale a massage) until the leaves wilt, 1 to 2 minutes.
3. Add the carrot, onion and sesame seeds and toss with a fork until blended. Serve at room temperature.
From Fresh & Fast Vegetarian: Recipes That Make a Meal by Marie Simmons. Copyright 2011 Marie Simmons. Reprinted by permission of Houghton Mifflin Harcourt.