Asian Kale Salad with Oranges and Red Pepper Flakes
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette
Serves 8 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 1 head kale
- 2 Tbsp. Asian toasted sesame oil
- 3 oranges
- 2 cloves garlic, minced
- 3 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 1/4 tsp. red pepper flakes
- 1 handful green onions, thinly sliced
- 2/3 cup roasted peanuts, chopped
- 1 bunch cilantro, chopped
Directions
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Wash kale and blot dry. Tear into bite-size pieces, discarding thick stems. This should yield about 8 cups of kale leaves, packed.
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Fill a large bowl with the kale. Drizzle on Tbsp. of the sesame oil on the kale and the other on your hands. Rub oil into kale leaves, distributing it evenly. After a few minutes, you’ll feel the leaves soften.
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Grate the zest of 1 orange into the kale and toss to combine.
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Juice 1 orange and pour into a small bowl. Add garlic, soy sauce, brown sugar and pepper flakes. Stir until sugar dissolves and dressing thickens slightly. Pour over kale and toss to combine. Cover and refrigerate at least half an hour; longer is fine.
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Just before serving, peel and section the remaining 2 oranges, removing seeds. Leave sections whoile for an impressive look or chop into bite-size pieces. Scatter orange segments, sliced green onions; chopped peanuts and chopped cilantro over kale and serve.