Wednesday, June 13, 2012

Raw Kale & Carrot Salad

Perfect for a macrobiotic diet, this salad barely tampers with it's fresh ingredients. This was my first time preparing kale raw in a salad and the flavor and freshness was a new experience; a quick fix that requires little prep and few steps. Salty, crunchy, and rustic, this Asian style salad is a revitalizing meal and energy booster that will keep you feeling healthy and satisfied throughout the day.
1 bunch green kale, rinsed
2 large carrots, shaved
1/3 c black sesame seeds
1 1/2 tbsp white miso
1/2 c hot (boiling) water
1/3 c tamari sauce
1 tbsp sesame oil
2 tsp coarse black pepper
2 tbsp black sesame seeds 
1. Discard the kale stems and medium chop the greens. In a colander rinse the leaves well checking for dirt and bugs. Dry kale in paper towels.
2. Rinse the carrots and with a vegetable peeler, peel the carrots. Then with the peeler, shave the carrots into strips. 
3. In a bowl whisk together the White Miso, and water. Then continue to whisk in the Tamari sauce, sesame oil, and coarse black pepper. 
4. In a large bowl toss the kale in the dressing. Top with the carrot shavings and sesame seeds.
Serves: 4

Bon App├ętit!

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