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Korean Kale Salad
This recipe requires only a few simple ingredients, and is quick and easy to make! The veggies in this recipe give the salad a nice satisfying crunch, and the dressing is super flavourful with a spicy kick. Kale is a great spring and summer vegetable and is very nutrient dense. Kale is a source of vitamin K, and vitamin C and other antioxidants. Kale is also a good source of minerals such as calcium, which is an important nutrient for maintaining bone health. One tip we have for this recipe is to massage the kale prior to adding the dressing, as kale is quite a hearty and fibrous vegetable, and massaging it will make this dish much more enjoyable!
Link: https://futuredish.com/veggie-banchans/
- Yield: 2 servings 1x
Ingredients
Scale
Korean Kale Salad
- 8–10 Large Stalks Kale
- Small piece of Carrot (2-3 inch)
- ¼ Whole Onion
Kale Salad Seasoning
- 1 Tablespoon Fish sauce
- 1 Tablespoon Gochugaru
- 1 Tablespoon Sesame seeds
- ½ Tablespoon Minced garlic
- 2 Tablespoons Sesame oil
Instructions
- Give the 8-10 large pieces of kale a good rinse under running water. Use a salad spinner or let them drip-dry.
- Use your knife and cut the stem out of each kale leaf. Throw the stem away. Then chop the remaining kale leaves into very small bite-sized pieces (the smaller the better). Place them into a mixing bowl.
- Next, julienne the carrot (2-3 inch piece) and toss into a mixing bowl. Cut the onion (¼ a whole) into thin strips and throw into the mixing bowl as well.
- Now, make the Kale Salad Seasoning. Mix together: Fish Sauce (1 Tablespoon), Gochugaru (1 Tablespoon), Sesame Seeds (1 Tablespoon), Minced Garlic (½ Tablespoon) & Sesame Oil (2 Tablespoons).
- Then pour the dressing onto the veggies. Give a thorough mix with your hands.
- Enjoy!
Nutrition
- Calories: 340
- Sugar: 7g
- Sodium: 440mg
- Fat: 24g
- Saturated Fat: 3.8g
- Unsaturated Fat: 10.6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
