If you feel like making a salad, but don’t want to buy out of season lettuce imported from Mexico, then this is the recipe for you! Cole crops can grow almost year-round in my little corner of the world, making kale a good choice for the home garden. But how to use it? I’ll admit it’s not my favorite veggie, but I’ve found a few really tasty dishes that make it a welcome addition on my plate. This one has been very popular, and when I made a triple batch for a party last summer there wasn’t a bite left! I got this recipe from New Seasons Market.
1 bunch lacinto* kale
2 carrots, peeled and grated
1/3c pine nuts or sunflower seeds (toasted, if you have time)
1T tamari or soy sauce
1T toasted sesame oil
1½T rice vinegar
1 clove garlic, minced
1T grated ginger
½t ground cumin
Wash kale, remove ribs, and slice very thin. Toss with carrots and pine nuts or sunflower seeds in a large bowl. In a small bowl, whisk remaining ingredients together. Pour dressing over salad and toss to coat. Serve immediately.
*Lacinto kale is sometimes called Tuscan kale or dinosaur kale. When sliced very thin into ribbons it makes a wonderful tender salad. Chopped curly kale can be substituted, but it will be chewier.