Raw Kale Salad With an Asian/Middle Eastern Vinaigrette
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 bunch lacinato kale, stems removed, cleaned and cut into ribbons
- scant 1/4 cup raisins
- 29.58-44.37 ml almonds, toasted (sliced or slivered)
-
Vinaigrette
- 29.58 ml extra virgin olive oil or 29.58 ml grapeseed oil
- 29.58 ml rice wine vinegar
- 14.79 ml pomegranate syrup
- 9.85 ml maple syrup
- 4.92 ml fresh ginger, grated
- 1.23 ml toasted sesame oil
- 0.30 ml ground cinnamon
- salt, to taste
- cracked black pepper, to taste
directions
- Place the kale in a non-reactive bowl.
- Whisk the vinaigrette ingredients together and pour over the kale.
- Cover and set aside for 1 hour.
- Just before serving, taste the vinaigrette and adjust the seasonings if neccessary then stir in the dried fruit and almonds.
- Enjoy!
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Reviews
-
This was off the chart amazing! I was kinda skeptical with the mixture, but hot dang, this is a winner! I used pomegranate molasses and fake maple syrup. My husband said it was a "top 2" dressing and asked me to make this for his work holiday potluck this week! What a crazy cool combo of ingredients. Thanks so much Cookgirl!
RECIPE SUBMITTED BY
COOKGIRl
United States