Cooking Steps

Kale is a highly nutritious vegetable that flexes comfortably to a wide variety of seasonings. However, I don’t enjoy chewing large chunks of fibrous greens. Chiffonading the kale makes this salad both palatable and pretty.

Soak kale leaves in a large bowl of cold water to clean them. Use paper towels to lightly dry them. Using a paring knife, run the knife tip along each side of the stalk to cut it away from the leaf. Chiffonade the kale leaves. Don’t know how to chiffonade? Check out this instructional video!

Put kale chiffonade into a bowl.

Peel the garlic cloves. Using the tablespoon of salt, paste the garlic. Don’t know how to paste garlic? Check out this instructional video!

Mix the garlic paste, olive oil, sesame oil, and vinegar or lemon juice in a small cup or bowl. Pour the dressing over the kale and toss gently to coat.

Clean the radish and trim off the root and stem. Matchstick the radish. Don’t know how to matchstick cut? Check out this instructional video!

Toss radish into the salad and check salt, to taste. Garnish with the sesame seed.

Some other additions or seasonings you might want to experiment with for a kale salad include (with or without the garlic):
- red pepper flakes
- apple cubes
- cucumber slices
- black sesame seed
- seaweed sprinkles
- chopped raw almonds
- chopped raw macadamias
- toasted pine nuts
- carrot matchsticks
- jicama matchsticks