Yeeeaaaahhhhhhhhhhhhhh kale. Kale is one of ma faves. Well, when it is made right. Kale has the potential to be the most delicious green ever or the most disgusting green ever depending on how you prepare it. Eating raw kale is a leeeeettle bit trickier since it can tend to be pretty tough and fibrous (more on that later [on how to avoid that toughness (how far can I inception this parenthetical statement?)]).
I have had “sesame kale” before; it came in a little container from the grocery store. One of those grocery stores where you pay thirty six dollars for a cashew. There was one in North Carolina called “Whole Foods,” but my brother calls it “Whole Paycheck.” Makes me laugh every time ?.
Anyway, the combination of flavors was absolutely wonderful, but it was literally soaking in oil, which I found slightly unappealing. Not unappealing enough for me to not eat the whole container, though. I mean…yeah.
I was thinking about that sesame kale the other day and decided to create my own non-oil-drenched, salad version of this yummy little concoction.
Not only is this recipe mouthwatering, it is also super easy to make. Raw kale, raw carrots, toasted sesame seeds, and sesame dressing (yasss). Bam. You is done.
Now, about the raw kale (as previously mentioned in my inception-like parenthetical above), I do not recommend just pulling apart the leaves and eating them as is. Raw kale can be quite tough. It helps if you massage the kale first. Stick with me here…I’m not kidding. You lump it all into a pile and knead it like bread for about five minutes. Call me crazy, but it works.
It actually breaks the cellulose structure in the leaves, making the kale more tender and even a bit sweeter. It reduces in size a little bit, turns a deeper green, and becomes much more delicious. Try it! You’ll be a reformed kale eater forever.
The kale massage – which sounds like a fancy spa treatment they would offer in Beverly Hills – is the most tedious part of this recipe. Everything else basically requires zero effort. Very little effort, but produces a meal that is:
- Absolutely packed with flavor
- SO healthy
- Boss machine
I need an easy kale salad like this in my life after a cray cray week like this one. Notice that it is 11:00 pm and I am posting…my week…has been…cray.
First of all, I had a handful of classes turn big papers in this week. So I have been grading those until my eyeballs fall out. Second of all, we have something called cross curricular day coming up this Friday (we pick a time period – WWII this year – and everyone works together to form a big day themed around whatever time period you chose…I explained that horribly…whatevs), which has also been on my mind a lot. Because I want it to be baallllliiinnnnn. Third of all, I have been cleaning like a mad woman…but my house is now quite clean. Give Boone two days and he will ruin it again. FOURTH of all, I am helping with the play at school and have practice every night until about six. It’s worth it because it’s fun to help out, but still.
SO, to sum it up…cray cray week, have been going, going, going until about eleven pm every night, and…kale salad.
I do love being busy and feeling productive, but I am looking forward to my nights ending a little earlier than eleven. But, hey, I’m not complaining. I would rather be too busy than have absolutely nothing to do. I’ve been there. Don’t like how that feels.
If you are having a wildly busy week like me, make this easy kale salad! You’ll love it!
For you 21 Day Fix people, here are your container amounts:
- 1 green
- 1 orange (the exact amount would be 1 1/3 orange, but that is so little extra that I just count it as 1 orange. If you want to be exact, just leave out a little bit of the dressing)
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Crunchy Sesame Kale Salad [21 Day Fix]
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- 1 bunch kale
- 1 cup carrots (1 green)
- 2 tablespoons toasted sesame seeds (1 orange)
- For the sesame dressing:
- 4 teaspoons sesame oil
- 4 teaspoons rice vinegar
- 1/4 teaspoon fresh grated ginger
- 1/4 teaspoon fresh grated garlic
- 1/4 teaspoon honey
- Pull the kale off of its fibrous stems and pile on your cutting board. Massage the kale for 5 minutes (it is a similar motion to kneading bread – it will tenderize the kale and mellow out the flavor)
- Chop the massaged kale into bite size pieces
- If you washed your kale, make sure you pat it dry so the dressing will coat the leaves properly (probably easier to do this before the massaging/chopping process)
- Add the kale, carrots, and sesame seeds to a salad bowl
- For the dressing:
- Whisk all the ingredients together in a small bowl – season to taste with salt and pepper
- Dress the salad to taste (I used all the dressing)
- Season to taste with salt
This recipe is gluten free
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy kale recipes? Check these out:
Simple Kale Salad with Lemon Vinaigrette
Zuppa Toscana (Olive Garden Copycat)
Kale and Turkey Sausage Saute with Parmesan
low carb recipes says
I’ve baked kale to eat as chips but never in a salad. This looks absolutely delicious!
Dannii @ Hungry Healthy Happy says
I just love adding kale to my salads. Kale holds the dressing so much better than any other greens does. Sharing this on Twitter!