This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Work is the open sesame of every portal, the great equalizer in the world, the true philosopher's stone which transmutes all the base metal of humanity into gold."
-William Osler, Physician
This Asian Kale Salad gets better on the second day. The flavors infuse into the kale and the saltiness and sweetness provide a great balance to the bitter kale and parsley and the aromatic spice. Serve this with a simple piece of fish for a great lunch or take the salad to your next pot luck dinner.
You will find two types of fresh parsley to choose from in most markets—Flat-leaf (or Italian parsley) and curly parsley. Curly parsley is by far the more common, and while both add a bright, fresh taste to recipes, the curly variety has much less flavor than Italian parsley. Look for dark green leaves that have tight curls with no wilting or yellowing.
All parsley remains fresher when kept moist. Rinse the parsley and trim the bottom of the stems. Place the bunch in a glass or small vase like you would a flower arrangement and then place them in the back of the fridge.
The flavor of dried parsley isn't worth the effort to take the bottle off of the shelf at the grocery.
Servings = 10 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
Cooking time does not include chilling time. This salad is best chilled overnight and keeps well for 4-5 days in the refrigerator.
|4 Tbsp||sesame oil|
|2 Tbsp||low sodium soy sauce or gluten-free tamari sauce|
|1 tsp||peanut butter|
|1 Tbsp||rice vinegar|
|fresh ground black pepper (to taste)|
|1/4 tsp||cayenne pepper|
|1 ounce||Parmigiano-Reggiano (grated)|
|1||bunch kale (remove center stem and chiffonade)|
|1||bunch curley parsley (remove stems and coarsely chop)|
|1||bunch green onions (sliced crosswise)|
|1/2 cup||dry roasted unsalted peanuts (coarsely chopped)|
Place the sesame oil, soy sauce, peanut butter, rice vinegar, honey, black pepper, cayenne pepper and parmesan in a small bowl.
Whisk until smooth.
Place the kale, parsley, onions and peanuts in a large bowl.
Add the dressing and toss well to coat.
Chill well before serving.
Serving size = about 1 cup
Servings = 10
Amount Per Serving
|Calories 136||Calories from Fat 98|
|% Daily Value|
|Total Fat 11g||16%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 8g||2%|
|Dietary Fiber 3g||8%|
|Vitamin A 125%||Vitamin C 113%|
|Calcium 11%||Iron 13%|
|Vitamin K 643 mcg||Potassium 347 mg|
|Magnesium 41 mg|