1/2ouncedried nori or other thick, firm seaweedcut into 1/4-inch strips
4 cups boiling water
1bunchkale with medium-size leavescleaned, trimmed of center vein, and torn into salad-size pieces
1smallred bell peppertrimmed, seeded, and cut into 1-inch slivers
2-3tablespoonstoasted sesame oil
2tablespoonsliquid aminos or tamari
11-inch piecefresh ginger, peeled and grated
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.
In a large bowl, cover nori with boiling water and soak for 30 minutes.
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.
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
Nori and Kale Salad
Amount Per Serving
% Daily Value*
Total Carbohydrates 6g2%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.