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Spicy Kale and Seaweed Salad

Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes

Ingredients

  • 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

Equipment & Utensils

  • Large skillet or saute pan
  • Skimmer or heat proof strainer
  • Large bowl

Instructions

  • 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.