I love a good salad, and I’ve been kind of obsessed with this particular salad all summer, easily making it once or twice a week because it’s just so tasty.
what you need
2-3 bell peppers
1 – 2 cloves of fresh garlic
fresh ginger root
Soak the kale leaves in the sink in cool water & apple cider vinegar. Rinse, dry and chop. Leave the kale aside in a big salad bowl. Chop the bell peppers and add them to the bowl as well. I like to get all different colours to make the salad pretty (this is obviously super important).
To make the dressing: crush the garlic cloves (use one or two depending on how much you like garlic), and grate plenty of fresh ginger into a small bowl. I like to use lots of ginger for this dressing. Pour the olive oil in with the ginger and garlic – this is the main ingredient in the dressing, so measure it out depending on how big of a salad you’re making. Add a bit of sesame oil – 1 teaspoon to 1 tablespoon, depending on how much you like it’s nutty flavour. Add the rice vinegar and soy sauce to taste. There are no precise measurements, just play around adding a little of this, a little of that until you get the flavour you like. If you want it a bit more tangy/acidic, add more rice vinegar.
Pour the dressing over the greens and toss well. I like to throw in lots of sesame seeds, toss them with the dressing and save a spoonful to sprinkle over the top of the salad once it’s done. You can also use the dressing recipe as a chicken marinade as well… so easy to make both at the same time, and you’ve got a whole meal. It also works well as a side to these fresh spring rolls!