Asian Kale Salad

I've had some really good kale salads over the years, as well as a few that were pretty awful. My favorites have always had a similar dressing, with the distinctive flavor of toasted sesame oil. 

I saw only one package of locally grown, very fresh, dark green, curly kale at the 'fancy grocery store' I go to occasionally and snapped it up - determined to create a recipe that I might actually make again. This might be the one.

Kale is fun to work with. Pull or cut all the dark green leafiness off the center rib. Throw that away, outside for the bunnies, or - as I do - give it to your dog to eat 🐶

Slice the kale into thin ribbons. Put it in your salad spinner, rinse and drain the water. Salt it and give it a nice massage. This breaks down the tough cell structure, tenderizing it a bit as well as helping it to absorb the dressing better. Rinse and drain it well, then wash and spin it dry in your salad spinner. Use lots of cold water to wash away all the salt.

Put the kale in a big glass bowl, add the rest of the ingredients shown. Chop or slice the vegetables:

1 celery heart + green tops
2 scrubbed carrots
1 med. purple onion
2c± purple cabbage
3/4c sunflower kernels

Drizzle all this with equal parts of toasted sesame oil and a simple, mildly-sweet vinaigrette - either your own or try this one from Costco. 

Toss and chill a couple hours before serving. Check the flavors and add a little garlic salt or pepper if needed.

I felt this needed beans. Black beans would work, but I opted for garbanzos since they're sturdy little protein and fiber nuggets that never get mushy. Drain them and rinse well, then let them drain again before adding.

Toss and serve with grilled chicken, shrimp or steak. . .or just by itself with some crusty garlic bread. . .Lin