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Author Notes: Massaging and marinating kale tenderizes it, giving it a ton of flavor and a way less chewy texture. This recipe is great with quinoa and seared tofu. —alyson mance
- 5 kale stalks, stems removed, leaves torn (makes about 3 heaping cups)
- 1/2 cup cooked edamame
- 2 teaspoons roasted sesame seeds
- 1 teaspoon grated ginger
- 1 clove garlic, grated
- 2 1/2 teaspoons tamari
- 1 T + 1 tsp rice vinegar
- 3 teaspoons sesame oil
- In a large bowl, combine kale, edamame and sesame seeds. In a smaller bowl, whisk the rest of the ingredients together and pour over salad. Massage the dressing into the leaves with your hands, then set sit for 20 minutes. Serve.
- This recipe was entered in the contest for Your Best Picnic Recipe
Welcome to Funky Town
How to make kimchi—without a recipe
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