Kale salad with ginger and seeds
4 servings
30 minutes
This refreshing leafy kale salad with ginger and seeds is a true gem of Chinese cuisine. Its roots lie in traditional methods of using fresh vegetables, aromatic spices, and nutritious seeds. Apple cider vinegar and ginger give it a tangy, slightly spicy note, while honey softens and balances the flavor. Toasted sunflower, pumpkin, and sesame seeds add crunch and a light nutty aroma. The leafy kale soaked in the fragrant dressing becomes tender and rich, while the final sprinkle of seeds makes the salad not only tasty but also texturally interesting. An ideal option for a light lunch or as an accompaniment to main dishes, it harmoniously combines the health benefits of vegetables with the rich flavors of spices, creating a unique culinary experience.
1
In a large bowl, mix vinegar, ginger, and 1 tsp of Aleppo pepper with 1 tsp of honey. While stirring, add oil; season with salt.
- Apple cider vinegar: 2 tablespoons
- Grated ginger: 1.5 teaspoon
- Aleppo pepper: 1 teaspoon
- Honey: 3 tablespoons
- Olive oil: 3 tablespoons
- Sesame oil: 1 teaspoon
- Salt: to taste
2
In a small bowl, combine the remaining 2 tsp of honey, the remaining ½ tsp of Aleppo pepper with 1 tbsp of water. Toast sunflower, pumpkin, and sesame seeds in a dry skillet over medium heat, stirring for about 3 minutes until golden brown. Add the honey mixture and continue stirring for about 3 minutes until the seeds clump into small clusters. Transfer the seed mixture to parchment paper; let cool. Break into small pieces.
- Honey: 3 tablespoons
- Aleppo pepper: 1 teaspoon
- Sunflower seeds: 2 tablespoons
- Pumpkin seeds: 1 tablespoon
- Sesame seeds: 1 tablespoon
3
Mix greens and 2 tsp of dressing in a large bowl; season with salt. Massage the leafy kale with your hands for about 30 seconds until it darkens and softens. Drizzle the salad with dressing and serve topped with prepared seeds.
- Kale: 300 g
- Salt: to taste