Namaste,
This salad has the flavor of a Japanese Seaweed Salad.
A little spicy, sweet, with some acidity.
And so delicious !
You can make it only with Kale or only with Brussels Sprouts too.
Enjoy !!!
Love Swami Rudra Das
Ingredients & Utensils
- 3 hds. Organic Kale
- 2 lbs. Organic Brussels Sprouts
- 4 Tbls. Organic Safflower or Sunflower Oil (for roasting the sprouts)
- Unbleached Baking Paper
- Mixing Bowl
- Whisk
- Marinade Ingredients Below:
- 1/2 cup Organic Tamari or Soy Sauce ( San-j Tamari Gold is Organic & Gluten Free)
- 1/2 cup Water
- 1/4 cup Organic White Vinegar
- 2 Tbls. Organic Toasted Sesame Oil
- 1/4 cup Organic Cane Sugar
- Organic Hot Pepper Flakes
- 2 Tbls. Organic Raw Toasted Sesame Seeds
Directions:
Step 1: Prep & Cook the Vegetables
Wash Kale and Brussels Sprouts.
Tear the leaves of Kale into bite size pieces and remove the stems.
Cut the base of the Brussels Sprouts off, and then cut in half or in quarters if they are really large sprouts.
Steam or blanch (drop in boiling water) the Kale for just long enough to keep bright green and be slightly tender to eat.
Then immediately cool in some cold water.
Sometimes good to use some ice in the water. This stops the cooking and keeps the greens bright.
Toss the sprouts in a mixing bowl with the vegetable oil and spread evenly on parchment baking paper on sheet pan.
Roast sprouts in oven @ 350 degrees until they brown slightly, are tender, and still have some light green color on the edges.
This will take about 20 – 30 minutes, but check every 5 minutes to make sure.
When done remove from oven and let cool on pan.
Step 2: Make the Marinade and Mix with Vegetables
Lightly toast the sesame seeds in a dry skillet. They will have a nutty scent and flavor, watch the heat is not too hot, they will burn easily.
Take the remaining marinade ingredients and place into mixing bowl and whisk well.
Add the Kale And Sprouts to marinade and thoroughly mix. Make sure all the leaves and sprouts get coated with the sauce.
Serve & Enjoy !!!
Love Swami Rudra Das