The Ultimate Kale Salad

Name: The Ultimate Kale Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1/4 cup rice vinegar (Japanese preferred); 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp neutral oil; 1 tbsp sugar; 1 tbsp toasted sesame oil; 2 bunch es kale (thinly shredded, approx 8 cups, dinosaur/tuscan/lacinato preferred); 1 lb Brussels sprouts (shredded, approx 6 cups); 1 cucumber (sliced); 1 apple (cut into matchsticks, Fuji preferred); 1 carrot (shredded); 1/4 cup sliced almonds; roasted chicken breast (sliced, optional); roasted squash (cubed, optional)

This kale salad is all the fall feels.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: I Am a Food Blog — Stephanie

Ingredients

4 servings

1/4 cup rice vinegar (Japanese preferred)
2 tbsp soy sauce
2 tbsp mirin
2 tbsp neutral oil
1 tbsp sugar
1 tbsp toasted sesame oil
2 bunch es kale (thinly shredded, approx 8 cups, dinosaur/tuscan/lacinato preferred)
1 lb Brussels sprouts (shredded, approx 6 cups)
1 cucumber (sliced)
1 apple (cut into matchsticks, Fuji preferred)
1 carrot (shredded)
1/4 cup sliced almonds
roasted chicken breast (sliced, optional)
roasted squash (cubed, optional)

Steps

In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
Toss together the shredded kale, sprouts, cucumber, fuji apple, and carrots in a large bowl. Dress evenly to taste and top with sliced almonds.
Optionally top with roasted chicken breast and roasted squash! Enjoy!