Nori and Kale Salad
  • 2tablespoons white sesame seeds
  • 1/2ounce dried nori or other thick, firm seaweedcut into 1/4-inch strips
  • 4 cups boiling water
  • 1bunch kale with medium-size leavescleaned, trimmed of center vein, and torn into salad-size pieces
  • 1small red bell peppertrimmed, seeded, and cut into 1-inch slivers
  • 2-3tablespoons toasted sesame oil
  • 2tablespoons liquid aminos or tamari
  • 1clove garlic, pressed
  • 11-inch piece fresh ginger, peeled and grated
  • 1/4teaspoon Dijon mustard
  1. Place sesame seeds in small nonstick skillet on medium heat, stirring or tossing almost constantly. When seeds begin to turn brown, smoke lightly, and sizzle, immediately remove from heat. Cool.
  2. In a large bowl, cover nori with boiling water and soak for 30 minutes.
  3. Steam torn kale leaves for 7 minutes. Drain kale and remove excess water with a salad spinner. Drain nori and remove excess water with a salad spinner. Combine with kale. Add bell pepper and toss gently.
  4. Combine oil, liquid aminos or tamari, garlic, ginger, and mustard in a small bowl. Whisk to emulsify. Add to kale mixture and toss. Cover and refrigerate up to 4 days, if desired. Just before serving, toss salad and sprinkle with toasted sesame seeds
Recipe Notes
Nutrition Facts
Nori and Kale Salad
Amount Per Serving
Calories 91
% Daily Value*
Sodium 248mg 10%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 91 cal, 62% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 6g carb, 1g fiber, 248mg sodium