- Veg Scheme
- Food Growing
- GET INVOLVED
- Log In
Ever stuck for what to do with kale in the summer when you just don’t feel like cooking it? Well look not further – this simple and super tasty salad makes a light but satisfying lunch or light dinner. Rubbing the kale in salt enhances the flavour and softens the leaves, so they’re less chewy, which makes it a really great option for a rubust and nutritious salad leaf. The kale improves if left overnight in the fridge so a good one to make the night before.
You can add a whole range of veggies to this salad – the ones used below are just a suggestion, but you could also try cucumber, kohlrabi, carrots, finely chopped broccoli and radishes.
For the dressing
1 Tbsp sweet chilli sauce
Juice of half a lime
1 tsp rice vinegar
1 Tbsp miso paste
1 inch piece of fresh ginger, peeled and finely grated
1 Tbsp toasted sesame oil
For the salad
5 big stalks of kale
half a red pepper, sliced
1 small courgette
handful of green beans
A handful of fresh herbs - coriander, basil, mint or dill
2 spring onions, thinly sliced
1 tsp Sesame seeds
For the dressing, grate the ginger finely. Gather the flesh in your hand and squeeze the juice into a small bowl. Add the rest of the ingredients and whisk with a fork
Pull the kale leaves off from the tough stem, and break into small, bite-sized pieces. Sprinkle with sea salt and massage the leaves for a couple of minutes, making sure you rub the salt into the leaves.
Throw the kale into a bowl, drizzle in the salad dressing and toss thoroughly.
Slice your veggies up -use a potato peeler to slice you the courgette into ribbons. Add the veggies to the kale.
Top with fresh herbs and a big sprinkle of sesame seeds. Enjoy!