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Marinated kale salad

Updated: Apr 23, 2021

Sabrina Ghayour is just amazing, i have every one of her books. Her flavors are spectacular and she tends to force us to cross the boundry in terms of flavors and ingredient combinations. This salad is one of our favorites 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 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 (chili, and ginger), sweet (honey) and tart (lime juice). Adjust as needed. Sit at room temperature for at least 1 hour, or up to4 hours in the fridge. I do this for all dressings to allow the mixture to mix and the flavors 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. 

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