recipe

July 7, 2021

Garden Kale Salad with Ginger Carrot Dressing

Garden Kale Salad with Ginger Carrot Dressing

The kale is coming in at the Ely Hilltop Garden. I planted it because I like it in hearty soups. The version I planted this year is nice — it’s heritage kale and grows more like a spiny Swiss chard leaf than a curly or the dark green lacinato kale, so I treated it like a salad green here and created a carrot ginger dressing that would stand up to the assertiveness of the greens. You will have a bit of extra dressing when you are done to use in another salad or as a marinade for pork on the grill! I also like to use the leftovers as dressing on a rice bowl with kimchee, pickled vegetables, and any leftover meat or scrambled egg-like fried rice.

Garden Kale Salad with Ginger Carrot Dressing

Garden Kale Salad with Ginger Carrot Dressing

Ingredients

For the Salad

  • 6 cups of kale
  • 1/4 cup of pickled radishes
  • 1/4 cup of pickled carrots
  • 1 cup garbanzo beans
  • 1/3 cup thinly slices red onion

For the Dressing

  • 1/2 cup carrot chopped into 1/2 inch pieces
  • 2 Tbsp rice vinegar
  • 2 Tbsp ginger chopped into 1/2 inch pieces
  • 1 tsp soy sauce
  • 1 small/medium clove garlic
  • 1/4 cup olive oil
  • 1 Tbsp Sesame oil

Instructions

For the Dressing

  1. Blend all the ingredients except the oil in a blender or food processor.
  2. When the mixture is fine add the oils until the dressing emulsifies and gets creamy.

For the Salad

  1. Place the kale into a large bowl. Cut out any woody stems and chop or tear the leaves into bite-size pieces.
  2. Add 1/4 cup of the blended carrot ginger dressing and massage into the kale – let sit for 10 minutes and add the rest of the vegetables and the feta cheese. Toss with another 1/4 cup of dressing to taste.
 Check out all my vegetable recipes here.

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