Kale Sesame Salad Recipes

KALE-SESAME SALAD

Kale-Sesame Salad image

Collard greens also work well in this simple Asian-inspired salad that's ready in a flash.

Provided by Martha Stewart

Time 5m

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
Coarse salt
2 cups chopped Blanched Greens (kale or collards)
Sesame seeds

Steps:

Whisk together soy sauce, lime juice, and sesame oil. Season with salt. Toss with kale; sprinkle with sesame seeds.

SESAME KALE SALAD

Sesame Kale Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

KALE-SESAME CHICKEN SALAD

Kale-Sesame Chicken Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons low-sodium soy sauce
2 tablespoons maple syrup (preferably grade B)
1/4 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons fresh lemon juice(from 2 to 3 lemons)
1 pound skinless, boneless chicken breasts
1 1/2 pounds sweet potatoes (about 2 large)
2 firm apples (such as Cortland or Pink Lady)
1 English cucumber
1 5-ounce package baby kale (about 8 cups)
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
Kosher salt and freshly ground pepper
1 tablespoon chopped salted peanuts

Steps:

Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.

Nutrition Facts : Calories 434 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 604 milligrams, Carbohydrate 60 grams, Fiber 9 grams, Protein 33 grams

TOASTED SESAME MASSAGED KALE SALAD

Toasted Sesame Massaged Kale Salad image

Try something new with our Toasted Sesame Massaged Kale Salad recipe! Using your hands to gently soften the kale tenderizes the greens and ensures perfect dressing coverage. This massaged kale salad with edamame, cashews and more is simple, easy and delicious.

Provided by My Food and Family

Categories Home

Time 20m

Yield 4 servings, 1-1/2 cups each

Number Of Ingredients 8

Ingredients

1/2 cup KRAFT Asian Toasted Sesame Dressing
6 cups loosely packed torn stemmed kale
1/2 cup frozen edamame (shelled), thawed
1/2 cup shredded carrots
1/2 cup drained canned mandarin orange segments
1/2 cup chopped English cucumbers
1/2 cup chow mein noodles
1/2 cup cashew halves with pieces, toasted

Steps:

Pour dressing over kale in large bowl.
Use your hands to rub dressing into kale 2 min. or until kale is slightly softened.
Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

CALCIUM RICH SESAME KALE SALAD

Calcium Rich Sesame Kale Salad image

This Sesame Kale Salad is so rich in calcium that it has more per serving than one cup of 2% milk. In fact, serving for serving, nutritionally, this recipe blows milk out of the ... out of its carton. Got Sesame-Kale-Salad?

Provided by FawnM

Categories Salad Dressings

Time 10m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 cups kale
10 cremini mushrooms
15 cherry tomatoes
1/4 cup sesame seeds, raw
1/4 cup water
2 tablespoons apple cider vinegar
2 teaspoons lemon juice
1 teaspoon nama shoyu
1/4 teaspoon black pepper
salt

Steps:

Chop or tear Kale leaves, slice mushrooms, and halve tomatoes. Set aside.
To prepare dressing first grind sesame seeds into a powder using a coffee grinder or blender. Add remaining ingredients and blend smooth.
Arrange prepped vegetables on serveware and top liberally with Sesame Dressing. Or toss all ingredients in a mixing bowl before serving.
* The Sesame Dressing is delicious with kale by itself. Also great on top of raw broccoli florets. Yummo!

Nutrition Facts : Calories 295.2, Fat 10.6, SaturatedFat 1.5, Sodium 242.4, Carbohydrate 42.2, Fiber 9.1, Sugar 11.1, Protein 19.8

QUINOA SALAD WITH KALE AND NAPA CABBAGE

Quinoa Salad with Kale and Napa Cabbage image

A citrusy ginger-sesame dressing enlivens this grain-and-greens salad filled with quinoa, kale, and Napa cabbage. This savory meal is pefect for lunch.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 teaspoon grated ginger
1 teaspoon honey
Kosher salt and freshly ground pepper
1 cup thinly sliced kale
1 cup thinly sliced Napa cabbage
1 carrot, peeled and coarsely grated
1/2 cup cooked quinoa
2 tablespoons finely diced red onion
1 teaspoon toasted sesame seeds

Steps:

In a small bowl, whisk together oil, vinegar, juices, ginger, and honey. Season with salt and pepper.
In a medium bowl, toss together kale, cabbage, carrot, quinoa, red onion, and sesame seeds. Drizzle with dressing; season with salt and pepper. Serve immediately.

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