Asian Kale Salad

Yields1 Serving

Taken from The Minimalist Kitchen by Melissa Coleman.

Dressing

3 T soy sauce

2 T rice vinegar

1 T honey

1 t orange zest

1/2 t sesame oil

3 T neutral oil

Salad

8 ounces kale, rinsed, stemmed, and chopped

1 cup thinly sliced red cabbage

2 medium carrots, peeled and shredded

1 large orange, segmented

1 cup peas

1/2 jalapeno, seeded and finely chopped (optional)

Garnish

1/2 cup lightly chopped salted peanuts or cashews

1/4 cup chopped fresh cilantro

2 green onions, thinly sliced on the diagonal

Make the dressing. In a large salad bowl, add all the dressing ingredients except the oils. Pour the oils in a slow steady stream, whisking until the oils and vinegar become one.

At least and hour before serving, assemble the salad. Prepare the salad ingredients and add all of them to the bowl and toss. Let sit, tossing occasionally until slightly wilted about one hour or up to eight hours. Top with the garnishes just before serving.

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Asian Kale Salad