The secret to a kale salad people actually want to eat is in the prep. Massaging the kale, working it gently with your hands for a minute or two until it softens and darkens slightly, breaks down the tough fibers, and transforms it from something that feels like a workout to something genuinely tender and pleasant. From there, a sesame-ginger dressing does the rest: rice vinegar, olive oil, toasted sesame oil, fresh ginger, and a little grated garlic whisked together until emulsified, with grated carrot and thinly sliced red onion adding color, crunch, and a quiet sweetness. Sesame seeds finish it if you want them. Kale is one of the most nutrient-dense foods available, rich in vitamins K, A, and C, and a good source of calcium and antioxidants that support healthy aging and immune function. This salad holds up in the refrigerator for 2 days without wilting, making it one of the more reliable meal prep options in the collection. Make it Sunday, eat it Monday and Tuesday, repeat.
A tossed salad that is easy to make and that will keep in the refrigerator for 2 days.
Shopping List:
- 1 small bunch curly kale, washed and dried
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon toasted sesame oil
- ½ teaspoon fresh grated ginger
- ½ garlic clove, grated
- ½ cup grated carrot
- ¼ cup thinly sliced red onion
- 1-2 tablespoons sesame seeds (optional)
Mixing Your Goods:
To prepare kale, de-stem and slice thinly. Put the kale in a large bowl and gently massage until it softens; set aside. In a small bowl, combine rice vinegar, olive oil, sesame oil, ginger, and garlic. Whisk until ingredients are emulsified. Toss the dressing with the kale. Add the carrot, onion, and sesame seeds (optional) and toss to combine. Will keep in refrigerator for 2 days.