Marinated kale salad
Updated: Mar 5
Sabrina Ghayour is just amazing, i have every one of her books. Her flavours are spectacular and she tends to force us to cross the boundary in terms of flavours and ingredient combinations. This salad is one of our favourites at home.
For more recipes from this book click here.
1/4 teaspoon ginger paste, available at any store in the herb section as a tube.
1 tablespoon honey
1/4 teaspoon chile sauce, Asian section of any store, see picture
3 tablespoons light soy sauce
2-3 tablespoons of good olive oil
1 teaspoon sesame oil, Asian section of any store
1-2 tablespoons lime juice.
1/4 teaspoon ground cinnamon
Mix all ingredients together, getting the oil well incorporated into the sauce. Taste and adjust for spice (chilli, and ginger), sweetness (honey) and tartness (lime juice). Adjust as needed. Sit at room temperature for at least 1 hour, or up to 4 hours in the fridge. I do this for all dressings to allow the mixture to mix and the flavours to come together.
1 Apple, cored and diced fine
Baby kale, 1 box, 5 oz.
Slivered or flaked almonds, toasted on a pan on medium heat to a light brown
Watermelon seeds or sunflower seeds, toasted on a pan on medium heat till light brown.
1-2 tablespoons sumac.
Layer the leaves followed by the apples, toasted nuts and with the sumac sprinkles all over. Serve with the dressing on the side.
Do not add the dressing to the salad in advance, or unless you are sure to finish the salad. The lime in the salad will wilt the leaves over time, in about 30 minutes.