Welcome to Tasty Tuesday at Things To Do In New Jersey!
Well, summer veggies are slowly disappearing from the farm markets in New Jersey and being replaced by other yummy things like fall squashes, greens, and root veggies. This week I picked up some beautiful kale and red cabbage and decided to make a salad. I adapted a few recipes that I like and came up with this beautiful Rainbow Kale Salad with Ginger Lime Dressing.
OK – I just have to ask… Is this not the prettiest salad you have ever seen? It’s almost too pretty to eat – but not quite! 😉 And I have to tell you, it tastes even BETTER than it looks! So let’s not waste any more time – here’s the recipe for Rainbow Kale Salad with Ginger Lime Dressing.
Rainbow Kale Salad with Ginger Lime Dressing
1 small bunch of kale, shredded
1/2 of a small head of red cabbage, shredded
3 carrots, julienned
3 scallions, sliced thin
1/4 C. soy sauce
3 T. lime juice
1 T. fresh grated ginger
3 T. rice wine vinegar
2 Tbsp. honey
1 T. sesame oil
1 Tbsp. sesame seeds
1/2 cup of almonds (you can use sliced, slivered, or whole – I had whole almonds on hand, which I chopped in my food chopper)
Toast the sesame seeds in a pan on the stove (watch them closely so they don’t burn!). Set aside
Combine the kale, red cabbage, carrots, and scallions in a large bowl. In a small bowl, whisk together the remaining ingredients through the sesame oil. Pour the dressing over the salad and toss until well coated. Refrigerate for at least a half hour to allow the flavors to combine.
Prior to serving, sprinkle the sesame seeds and almonds over the salad and give it one more toss. Enjoy!