Sesame Kale Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
179 kcal
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Course
Salad
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Cuisine
North American
Sesame Kale Salad Recipe
Description
The Sesame Kale Salad Recipe highlights kale prepared in two ways: half is roasted with toasted sesame oil and coconut until crisp, while the other half remains raw and is dressed with a vinaigrette made from rice wine vinegar, toasted sesame oil, avocado oil, and maple syrup. This dual preparation brings a contrast between the crunchy roasted kale and the fresh, tender raw kale. The mandarin orange segments add bursts of bright citrus flavor, complementing the nutty sesame seeds sprinkled on top. Toasting the coconut and sesame seeds enhances their flavor, adding a toasty, aromatic quality to the salad.
This salad serves well as a side dish or a light lunch. Its blend of roasted and raw textures, along with the balance of savory, sweet, and tangy notes, makes it both interesting and refreshing. It suits warm-weather meals or can add freshness to heartier plates.
Using large-flaked, ribbon coconut is best for this recipe to achieve the desired texture, but unsweetened shredded coconut can be a substitute. The roasting process requires attention to prevent burning the coconut and kale, aiming for a lightly browned and crispy result.
Ingredients
- 1 large kale stem removed and torn into bite-sized pieces (about 5 packed cups, bunch; divided
- 1 teaspoon sesame oil toasted
- ¼ cup unsweetened coconut see notes
- 2 mandarin orange peeled and segmented
- 2 tablespoons sesame seeds toasted
Dressing
- 2 tablespoons rice wine vinegar
- 1 tablespoon maple syrup or other neutral-flavored oil
- 1 tablespoon avocado oil or other neutral-flavored oil
- 1 teaspoon sesame oil toasted
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Toss half of the kale with the sesame oil, using your hands to massage it into the kale. Place it on the baking sheet in a mostly single layer and roast it in the oven for 25 minutes, until the coconut is lightly browned and the kale is crispy.
- Add the coconut to a small tray and place it in the oven for about 8 minutes, or until the coconut is lightly browned. You can do this at the same time as the kale.
- While the kale and coconut are in the oven, whisk the dressing ingredients together in a salad bowl.
- Add the raw kale, mandarin orange segments, and sesame seeds to the bowl and toss with the dressing. When the kale and coconut come out of the oven, add them to the bowl and toss gently.
Notes
- Use large-flaked, ribbon coconut for best texture; unsweetened shredded coconut works if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 179kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 11mg | 0% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1724IU | 34% |
| Vitamin C | 25mg | 28% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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