Thanksgiving is almost here folks. I know so many of you are looking for simple but tasty salads to go with your turkey. This spicy kale and seaweed salad is just that. This salad is very tasty, the primary ingredients being baby kale and toasted seaweed. Crispy shallots, sesame seeds and thin slices of chili are added to the combination and then dressed with Asian flavors. The final results is a zingy and fresh tasting salad, a perfect addition to so many meals.
I recently shared a Garlic Kale and Farro Salad recipe where I mentioned that I’m doing my best to keep to a healthier diet. While cooking and sharing comfort food recipes, and indulgent holiday dishes, I will also share kale salad recipes. In doing so, I hope to pile on the beneficial nutrients and counter my calorie intake. I’m not sure it’s working but I will soldier on!
My decision to add more kale to my diet was inspired by a very interesting feature on kale from HealthyLine.com – 26 Science-Backed Health Benefits of Kale. It’s a very detailed write-up on kale’s health benefits which I think you’ll find very interesting, so give it a read.
I was also inspired by a meal I had at Indochine, a French-Vietnamese restaurant in New York City. Their kale salad is served in a circular plate in a conical mound, and tastes wonderful! I was so hungry, as I hadn’t eaten all day. As soon as I pushed some of the salad into my mouth, I felt compelled to share my new find with you posthaste.
This spicy kale and seaweed salad is tremendously tasty. The ingredients go so well together. If you decide to try this recipe, please note that it will be gone before you know it.
30 minPrep Time
8 minCook Time
38 minTotal Time
- 4 cups canola oil
- 1 cup shallots (sliced thin)
- 1 tbsp aged balsamic
- 1 tbsp ponzu
- 1 tbsp toasted sesame oil
- 8 oz baby kale (sliced)
- 2 cups toasted seaweed (sliced then cut in half)
- 1 1/2 tbsp sesame seeds
- 1 tbsp fresh chili (sliced thin)
- Large skillet or saute pan
- Skimmer or heat proof strainer
- Large bowl
- Heat oil in large skillet or saute pan.
- Add shallots to hot oil and allow to cook until golden.
- Remove shallots from oil with skimmer and transfer to paper towel lined tray and allow oil to drain and shallots to cool.
- Whisk together balsamic, ponzu and sesame oil, then set aside.
- Place sliced kale in bowl, then add seaweed and cold crispy shallots and toss.
- Add sesame seeds and then chili, then toss again.
- Drizzle with dressing and serve immediately.