This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.
"Work is the open sesame of every portal, the great equalizer in the world, the true philosopher's stone which transmutes all the base metal of humanity into gold." -William Osler, Physician
This Asian Kale Salad may be one of the easiest recipes you ever make.
The best part is that the recipe makes 8 servings and the salad gets better on the second day. The flavors infuse into the kale and the saltiness and sweetness provide a great balance to the bitter kale and parsley and the aromatic spice.
Serve this with a simple piece of fish for a great lunch or take the salad to your next pot luck dinner.
Servings: 8 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can easily be multiplied and keeps well, refrigerated, 4-5 days. This salad is best chilled overnight.
Place the sesame oil, soy sauce, peanut butter, rice vinegar, honey, black pepper, cayenne pepper and parmesan in a small bowl.
Whisk until smooth.
Place the kale, parsley, onions and peanuts in a large bowl.
Add the dressing and toss well to coat.
Chill well before serving.
Serving size: about 1 cup
|Calories 153||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 3g||9%|
|Vitamin K 267mcg|