Korean Kale Salad

By carvalhohm

Ingredients

• 1 1 1 garlic clove
• 1 1 1 bunch kale (6 oz/175 g)
• 2 2 2 tbsp (30 mL) low-sodium soy sauce
• 2 2 2 tbsp (30 mL) rice vinegar
• 1 1 1 tbsp (15 mL) sesame seeds
• 1/2 1/2 1/2 tbsp (7 mL) sesame oil

Details

Servings 6

Preparation

Step 1

Use the Garlic Press to press the garlic into a large mixing bowl.

Remove the stem from the kale with the largest hole of the Herb Stripper. Coarsely chop the leaves. Add the sesame seeds, kale, soy sauce, vinegar, and sesame oil to the bowl.

With clean hands, wring and knead the mixture until the kale turns dark green and soft.