Kale salad was a no-go

 

I’m always trying to get my kids to eat more veggies, so I thought I’d make kale salad.  It didn’t go over well.  My husband, the storyteller in the family, took the opportunity to tell us about the time he hid veggies under the kitchen table. You know that metal track where you put in a leaf to expand the table?  It made a great spot for those icky veggies.  He got away with it for over a year, until one day, as he pushed icky veggies in, dried up rotten veggies fell out the other end. Straight into his father’s lap. Busted!

 

The dreaded K word

 

Although it may be a super veggie, kale falls into the icky veggie category for my family.  If they could shove kale salad under the table they would. Instead, they whine and flat out refuse to eat it when it’s on the menu. Even my husband will give me a look that says “Seriously? Do I really have to eat this?”  Kale was off the menu for awhile, except in smoothies, until recently.  

 

Kale salad with an Asian twist

 

Organic kale from my CSA was plentiful this summer, so after searching pinterest (my favorite way to get inspired in the kitchen) I decided to try kale salad again, this time with an Asian dressing.  Testing it out at a bible study potluck, it got rave reviews, even from my husband!  I knew I had to try it out on my family and was happy when my teenager had seconds. Asian dressing was what made the difference.   Give it a try and let me know what your family thinks!

Asian Kale Salad
Serves 4
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Dressing
  1. 3T extra virgin olive oil
  2. 1T toasted sesame oil
  3. 2T coconut aminos (Trader Joe's has it!)
  4. 2T rice vinegar
  5. 1T grated ginger
  6. 3 cloves garlic, pressed
  7. 1 T toasted sesame seeds (optional)
Salad
  1. 1 bunch lacinato kale, washed and destemmed
  2. 1 cup jicama, julienned
  3. 1 small red bell pepper, chopped
  4. 1 carrot, use peeler to make long strips
  5. 1 cup edamame, cooked and shelled
  6. 1 avocado, cubed
  7. Cilantro (optional)
Instructions
  1. Cut prepped kale into strips and place in large bowl.
  2. Combine dressing ingredients in a jar and shake well to combine.
  3. Pour a little of the dressing over the kale and massage to soften.
  4. Add the other vegetables.
  5. Toss and add more dressing to taste.
Notes
  1. You could sub soy sauce or tamari for coconut aminos.
  2. Try other veggies too! Sliced snow peas or sugar snap peas would also be good.
Adapted from Cookie and Kate
Adapted from Cookie and Kate
Dani Lin Wellness https://danilinwellness.com/