If you love the Sesame Kale Salad served at Hillstone restaurants (R+D, Hillstone, and Honor Bar), you’ll appreciate this simplified, Whole30-friendly version that you can make at home. I adapted the flavors I enjoy on their menu into a straightforward recipe that pairs beautifully with grilled dishes or any Asian-inspired meal.
Sesame Kale Salad
2017-07-29 09:57:03
Total Time
15 min
Total Time
15 min
Ingredients
- 1 bunch green kale
- 2 tbsp olive oil
- 1 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tbsp coconut aminos
- 1 cup roasted, salted cashews, roughly chopped
- 1 tbsp toasted sesame seeds
- Salt and pepper, to taste
Instructions
- Strip the kale leaves from the stems and discard the stems. Finely shred the leaves into thin strips so the texture is tender and easy to eat.
- In a small bowl, whisk together the olive oil, toasted sesame oil, rice vinegar, and coconut aminos until well combined.
- Pour the dressing over the shredded kale. Using clean hands, massage the dressing into the kale until every piece is coated. Continue massaging for about 3 minutes to soften the kale and allow the flavors to meld.
- Add the chopped roasted cashews and toasted sesame seeds, then toss gently to combine. Season generously with salt and pepper to your taste.
- Serve right away or let the salad sit for a few minutes to allow flavors to deepen. Enjoy with grilled proteins or alongside Asian-inspired dishes.
By Alex Snodgrass
The Defined Dish