I am back with another kale salad for you! When visiting my parents over Christmas, I had a chopped kale salad from Weaver Street that was heavy on the Asian flavors. I knew I wanted to replicate it at home. I added in some dulse – a kind of dried seaweed – for even more nutrient, color and flavor variety (but you could leave it out if you prefer!) The dulse and sesame seeds complement each other in both flavor and nutrient profile, while the rice wine vinegar, sesame oil, sriracha dressing turns everything up a notch and unifies the senses. This is one of those salads that is even better the next day. Top it with an egg like I did, or hummus, tofu or leftover fish or meat.
Chop up one whole head of kale as your salad base. Since kale is so chewy, I’m into chopping the leaves pretty small.
Prepare one handful of whole dulse by tearing or chopping into small pieces. It’s a bit tough to cut, but just keep working! Optionally you can buy and add 1/2 cup of pre-cut dulse flakes.
Slice and dice those gorgeous red bell peppers!
Grate 1 whole carrot.
Toast one quarter cup of sesame seeds. Don’t let them burn!
Combine all ingredients into salad bowl and add toasted sesame seeds.
Our dressing is made of rice wine vinegar, sesame oil, honey and sriracha. Prepare your dressing by shaking well in a small mason jar. The sriracha adds spice and turns it a vibrant orange!
Massage the dressing in with all the veggies. Squeeze it well to break down that kale!
Serve as a side salad or for a complete lunch with any toppings you like.
Sesame Seaweed Salad
- 1 head kale
- 1 whole carrot
- 1 whole bell pepper
- 1/4 cup sesame seeds
- 1 medium handful whole dulse strips or 1/2 cup dulse flakes
- For the Dressing
- 3 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tsp sriracha hot sauce
- 1 tbsp honey
- For the Salad
- Chop up one whole head of kale as your salad base. Alternately, Asian greens like bok choy also work wonderfully in this salad.
- Prepare one medium handful of whole dulse by tearing into small pieces, optionally you can buy and add 1/2 cup of dulse flakes.
- Slice & dice those gorgeous red bell peppers!
- Grate 1 whole carrot.
- Toast one quarter cup of sesame seeds.
- Combine all ingredients into salad bowl and add toasted sesame seeds.
- Mix dressing together in a mason jar.
- Add dressing, massage in well.
Feel free to pin! 😉
It’s so vibrant and beautiful! Matt and I will have to try it soon. 🙂
that dressing sounds amazing! have you thought about trying the salad with butter lettuce and napa cabbage? I feel like it would make a great lettuce mix for the flavor profile. butter lettuce is great in iron and folate – it seems like it would be perfect for your RD-minded requirements!
I am not a fan of kale, though I recognize its benefits. Shopping yesterday I saw some baby kale for sale. I didn’t get it as we had plenty of other greens already. But I’m curious if you have tried it. I’m thinking it might be more tender and have a less aggressive flavor. I may get it next time but would like some opinions.
Yes definitely try it! It’s a bit more like lettuce and not as chewy and thick
Thanks, Kath. That’s what I was hoping. I’ll put it on my list – and hope they still have it – for when the lettuce and spinach we now have are running low.
Where do you find dulse? Assuming Whole Foods carries it, is it in the produce section or the Asian food aisle?
Whole Foods! Next to the nori and other Asian foods
Hi Kath – as a registered dietitian, would you ever think about developing healthy recipes to put on your website for people who can’t necessarily eat the foods that most people don’t think twice about eating?
I have IBS and OAS, so I have some serious issues with vegetables and fruit, and nuts are a definite no-no. Getting a full range of nutrients is a HUGE challenge for me, and it would be great if you could give me some pointers, as a professional.
Hi Kay, what foods do you focus on eating and is it fiber or seeds that are most bothersome?
Thanks for the reply Kath! I don’t have a problem with seeds or wholegrain, so getting enough fibre isn’t a worry. My issue is with veg and fruit. I’m really looking for ways to incorporate more cooked fruit and veg – the cooking breaks down the proteins in fruit to prevent allergic reactions, and makes vegetables easier to digest, as you know 🙂 However, it also often means losing some of the nutrients. Pureed soups are great, as are casseroles and fruit puddings. This is by no means a criticism, as your meals always look delicious, and you give excellent advice, but it would be great if you could do the occasional post that addresses readers with additional dietary needs. 🙂
lol – and reading back my reply just now – I’m British, so by “casserole” I mean a slow cooked stew, and “pudding” is dessert!
I use kitchen shears to chop dulse! Much easier.
Another fun way to use dulse… chop, spritz lightly with oil and oven roast for 3-4 minutes. It gets crispy and sort of tastes like smoky bacon! Top a salad with it.
This looks great and I had the ingredients on hand so I made it for lunch today! Taking your suggestion to top with whatever I have on hand, I topped it with some corn dogs left over from dinner last night. Maybe not the healthiest but it was so delish!
Looks delish!! I haven’t put dulse in my salad before, I think I’m going to pick some up when I’m at Whole Foods tomorrow and give is a try.
Yummy! I love sesame oil and dried seaweed.
I forgot to tell santa that what I wanted for christmas was for you to come over and make me salads -_- next year…
lynn @ the actor's diet says
Been so obsessed w sesame seeds lately! What a great recipe.