This dressing is absolutely perfect for a kale salad!
Have you ever had a kale salad that you really loved? I mean, loved it so much you couldn’t stop talking about it? I never thought I would say that about a kale salad, but for me, this is the salad. I’ve been telling everyone I know about this amazing sesame kale salad with ginger soy dressing recipe. It’s just so good, it’s hard to stop!
Maybe I’m so surprised because I haven’t had much luck with kale salads in the past. I know why I should eat these types of salads – they’re a nutrient powerhouse – so I’ve tried everything so that I would like them. I’ve tried massaging the kale but it still turns out bitter. I’ve tried thinly shaving the kale and, after painstaking effort, I haven’t been overwhelmed by the results. It wasn’t until I made this ginger soy dressing that I realized something: it’s all about the dressing.
Kale and Brussels sprouts can be, well, bitter tasting. These greens are super assertive so they’re often cooked for a long time to coax out their aggressive flavors. They’re super delicious (and nutritious) when eaten raw, though, so it’s important to find ways to accentuate the bitterness in just the right way.
Dressing this sesame kale salad with ginger soy dressing does just the trick! The soy sauce rounds out the bitter flavors of the kale, effectively covering them up with the savory, salty sauce. The honey adds the perfect amount of sweetness while the ginger brings a bit of a spicy kick. Finally, the orange zest brightens things up and the rice vinegar contributes the perfect amount of tangy flavor.
Bring it all together and you have the perfect dressing for a bitter greens salad. Before you know it, you’ll find yourself craving this salad at least once a week (or, maybe twice a week if you’re me!). You’ll tell your friends and family you found the perfect way to eat kale, and they’ll be begging you for the recipe after one taste.
The Brassica Family
So what’s the deal with these bitter greens? Brussels sprouts, kale, and cabbage all belong to the brassica family, along with broccoli and cauliflower. These vegetables are well known for being high in vitamin C along with vitamin K, beta-carotene, and antioxidants. Their high antioxidant properties make them great for fighting free radicals in the body, making them a powerful ally in cancer prevention.
This sesame kale salad with ginger soy dressing is full of brassica vegetables. Lutein-rich chopped kale combined with high-fiber Brussels sprouts will fill you up and leave you feeling super satisfied. Combined that with the high anthocyanins of purple cabbage and this salad is a nutritional powerhouse! Anthocyanins are not only important for eye health but they have also been linked to a number of anti-inflammatory benefits.
Even if you’re hesitant to give raw Brussels sprouts and kale a try, I would definitely recommend trying out this sesame kale with ginger soy dressing recipe. It’s the best way I’ve found yet to enjoy raw vegetables! We would love to know if you agree, so don’t forget to let us know how it worked out in the comments.
Sesame Kale Salad with Ginger Soy Dressing
For the Salad
- 4 cups kale roughly chopped
- 1 cup Brussels sprouts shave thin or finely chopped
- 1/2 cup red cabbage shredded
- 1/2 cup carrots shredded
- 1/2 cup cucumber thinly sliced
For the Dressing
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon ginger fresh, grated
- 1 teaspoon sesame seeds
- 1 teaspoon orange zest
For the Salad
- Combine all the ingredients in a large bowl and toss well to combine. Divide into serving bowls. Drizzle about 2 teaspoons of dressing over the top and serve.
For the Dressing
- Combine all ingredients in a small bowl and whisk well. Let sit for 5 minutes. Give the dressing a quick stir before drizzling over the salad.
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