Tuesday, July 08, 2014

Kale and Carrot Salad

Been hearing so much about the benefits of Kale, that I took the plunge and splurged and ended up buying. So over the next three days, my target is to do at least two salads and a meat and kale dish. Luckily, going by instinct ended up buying boerewors, which actually is a good accompaniment to kale in a traditional Dutch Stamppot. The more I cook, the more I am sure of this, that cooking is not about fancy recipes or following the book page by page. It's instinctive. Whatever floats your boat works. :)

Anyway, before I start with the salad, a few words about Kale. Leafy veggie from cabbage family. High in minerals, protein, anti-oxidants, vitamins its got a pungent bitter taste. It's a good source of fiber, helps with cholesterol and can be used to detoxify your body. That's why I am combining it with carrot, crushed almonds and a dash of sesame oil-soy sauce mix. Bon appetite.

Ingredients (Serves 1):

  • Kale- 2 sprigs, chopped
  • Carrot- 1/2 medium, juliened
  • Green chili (optional)- 1/2 chopped finely
  • Peanuts- 2 tbsp
  • Almonds- 1 tbsp
  • Sesame Oil- 2 tsp
  • Soy Sauce- 1 tsp

Preparation (10 mins):

Coarsely crush almonds and peanuts in a mixer.  Toss all salad veggies together. Mix. Dress with
sesame oil- soy sauce mix. Serve chilled.


  • If you want to mellow down the taste, instead of sesame oil you could use olive oil. Just rub a little bit of the olive oil on the kale and leave aside for half an hour before chopping.
  • If you find the salad t0o dry, you could substitute peanut and chilli's with with peanut butter and hot sauce paste.

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