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Sesame Kale Salad

69 faves | 2 recommends
Nutrition per serving    (USDA % daily values)
CAL
184
FAT
35%
CHOL
0%
SOD
34%

Comments

Lord this salad, and it was actually better the next day. I'd swap the rice wine vinegar and soy for a mix of champagne or white wine vinegar and balsamic for something less Asian but it was super easy (and I made it twice this week)!
Irene Bradish   •  20 Jan   •  Report
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Ingredients for 4 servings

1 pound of kale leaves once the tough stems & ribs are removed and roughly chopped

2 large roasted piquillo peppers or roasted red bell peppers, cut into thin, bite-sized strips

3 tablespoons toasted sesame seeds

1/4 cup rice wine vinegar

2 tablespoons toasted sesame oil

2 tablespoons soy sauce

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