Nori and Kale Salad
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Nori and Kale Salad January, 2005 Serves 6 / A high-protein, high-vitamin, high-fiber combination that’s a great make-ahead dish. Peppers add color and heart-healthy antioxidants, and sesame oil lowers blood pressure. TIP: If you can’t find nori, almost any other firm seaweed works. Don’t use dulse, though; it’s too delicate to hold up to the crunchy kale. 2 tablespoons white sesame seeds 1/2 ounce dried nori or other thick, firm seaweed, cut into 1/4-inch strips 4 cups boiling water 1 bunch kale with medium-size leaves, cleaned, trimmed of center vein, and torn into salad-size pieces 1 small red bell pepper, trimmed, seeded, and cut into 1-inch slivers 2-3 tablespoons toasted sesame oil 2 tablespoons liquid aminos or tamari 1 clove garlic, pressed 1 1-inch piece fresh ginger, peeled and grated 1/4 teaspoon Dijon mustard 1. Place sesame seeds in small nonstick skillet on medium heat, stirring or tossing almost constantly. When seeds begin to turn brown, smoke lightly, and sizzle, immediately remove from heat. Cool. 2. In a large bowl, cover nori with boiling water and soak for 30 minutes. 3. Steam torn kale leaves for 7 minutes. Drain kale and remove excess water with a salad spinner. Drain nori and remove excess water with a salad spinner. Combine with kale. Add bell pepper and toss gently. 4. Combine oil, liquid aminos or tamari, garlic, ginger, and mustard in a small bowl. Whisk to emulsify. Add to kale mixture and toss. Cover and refrigerate up to 4 days, if desired. Just before serving, toss salad and sprinkle with toasted sesame seeds. PER SERVING: 91 cal, 62% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 1g fiber, 248mg sodium |
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