I bought a bunch of kale at the grocery store.. it was unblemished & beautiful… but now the question was ….what to do with it!
I found this recipe on Minimalist Baker, 20-minute Asian Kale Salad . Click on the link to get to the original recipe, I adapted it & will write up the recipe the way I made it
For me, the trick to kale salad is to cut the kale into fine strips or piece otherwise I don’t like it! Too much chewing kale for me otherwise!
The dressing is so flavourful, it is delicious. I roasted the chickpeas which in the recipe is optional but I love a good crispy chickpea…. the chickpeas are roasted with some miso & a couple other ingredients..& then there is a dressing to go on the kale & carrots…there are a few steps to this but its good so I think it is worth it.
This salad is vegan… if your miso is vegan…
We have leftover kale & carrot salad so I am roasting some tofu with the same dressing that I used on the salad, making some Coconut Quinoa & that is dinner tonight…
Here is the recipe, inspired by & adapted from Minimalist Baker
For the Roasted Chickpeas
1 can of chickpeas
2 tbsp oil, not olive oil
1 tbsp Miso Paste
2 tsp maple syrup
1 tsp chili paste… if you don’t have any use any hot sauce you like…Sriracha would work!
For the Salad
1 bunch of kale
4 large carrots
Dressing for the Salad
1/4 cup smooth peanut butter of your choice
1 tbsp Sriracha or to taste
3 tbsp maple syrup
2 tbsp tamarind sauce or soya sauce
Note: taste & adjust seasonings…add more of anything!
FOR THE CHICKPEAS
Preheat oven to 425f
- Drain the can of chickpeas & dry them as best you can… I used a dish towel to dry them… they will crisp up better if they are dry & set aside
- Mix the oil, miso paste, maple syrup & chili paste together…use a jar to shake the ingredients together or whisk together in a bowl big enough to add the dried chickpeas to
- Coat all of the chickpeas in the sauce you just made…
- Put the seasoned chickpeas onto a unlined cookie sheet in a single layer & bake the hot oven until they are crispy…. about 20-25 minutes. I tossed mine about half way through… remember to check on them… time depends on your oven etc & you won’t want to burn them
- Remove from the oven & set aside
FOR THE SALAD
- Prepare the kale by removing the leaves from the tough stem. Wash & dry the leaves
- Cut the leaves into thin strips & put into a large bowl
- Peel. trim & wash the carrots
- Grate the carrots right into the bowl of kale Set aside
FOR THE SALAD DRESSING
- Mix the salad ingredients together & taste & adjust seasonings to your liking *** the peanut butter is a bit tough to mix in so use a whisk or jar
PUTTING IT TOGETHER
Put the toasted chick peas into the bowl with the kale & carrots. Add as much of the salad dressing as you like & mix well!
The leftover have kept well in the fridge for 3 days… now we are finishing them!
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