Shredded Kale Salad with Tamari and Sesame

This is a quick and tasty side dish or snack. It’s also delicious the next day, just take it out of the fridge and allow it to come to room temperature. You could probably try using Chard or any other hearty leafy green. I found this recipe in Marie Simmons’ Fresh & Fast Vegetarian cookbook (highly recommended).

1 small bunch (about 10 oz.) kale, washed and dried
3 tablespoons unseasoned rice vinegar
2 tablespoons tamari, soy sauce, or liquid aminos
2 tablespoons olive or sunflower oil
1 teaspoon toasted sesame oil
1 teaspoon (or more to taste) grated fresh ginger
1-3 garlic cloves (depending on your love for strong garlic flavor), grated
1/2 cup finely chopped carrot
1/4 cup finely chopped red onion

Cut along both sides of the Kale stem and discard stems.
Pile several leaves of Kale and slice into thin (1/8 inch) crosswise slices, resulting in 4 to 6 lightly packed cups.
Combine the rice vinegar, tamari, oil, sesame oil, ginger, and garlic in a large bowl.
Add Kale to the bowl and rub the dressing using your hands to massage it into the Kale until it starts to wilt (1 to 2 minutes).
Add the carrot, onion, and sesame seeds and toss with a fork.
Serve at room temperature.

Serves 4