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Simple Garlic-Sesame Salad Dressing – {With Kale Salad}

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Simple Garlic-Sesame Salad Dressing – {With Kale Salad}

This vegan-friendly dressing will make you want to eat kale for dessert… well almost!

Prep Time: 10 minutes 

Yield: Dressing, 1/2 cup | Salad, 8 – 10 servings

Garlic & Sesame Dressing with Fresh Pink Pepper

Garlic-Sesame Dressing with Fresh Pink Pepper

If you’re a Whole Foods frequenter, like me, you’re probably familiar with their Garlicky Kale salad. Which I’ve been a fan of for quite some time. And I’ve been wanting to try and make a similar version at home. When I searched around I noticed Whole Foods posted their recipe version here. But when I compared that recipe to the ingredients list on the buffet display at the store, I realized that some of the ingredients were different. So I experimented  a couple different ways and came up with this light, easy and flavorfule concoction that you’ll be able to enjoy on all your fresh greens. You’ll notice the pink pepper flakes in the pictures, which come from the fresh ground pink peppercorns I bought at the awesome shop Bazaar Spices, discovered while on my recent trip to the Union Market in DC. More on this amazing spice and the cool vendors at Union Market later…

Kale Salad with Garlic and Sesame Seeds Dressing

Kale Salad with Garlic-Sesame Dressing

HERE WE GO: I’ve separated this recipe into two sections, the dressing in case that’s all you want to make, and the Kale Salad it was meant to go on. Just know that when you make this salad, you’ll need to use the full portion of the dressing recipe and won’t have any leftovers. So I encourage you to double the dressing recipe — yes, it’s that good — because you’re going to crave it later, I guarantee it! 🙂

Do me a favor and let me know if you’ve tried the Whole Foods Garlicky Kale salad, in the comments below, or if you’ve tried making this dressing at home also. Share your thoughts and ideas with me, I’m always listening!

¡Buen provecho!

Simple Garlic-Sesame Dressing

with Kale Salad

INGREDIENTS:

2 Cloves of garlic, crushed

2 TBSP Tahini

2 TBSP Lemon Juice * {Remove any seeds from the juice before blending}

2 TBSP Reduced Sodium Soy Sauce * {I use gluten-free}

2 TBSP Apple cider vinegar

1 TBSP Extra virgin olive oil

1 Tsp Fresh crushed pink pepper {You can substitute with white or black pepper.}

FOR THE KALE SALAD:

2 TBSP Sesame seeds

10 – 12 ounces Fresh Kale {Equal to about 1 bunch of kale from the store.}

DIRECTIONS: {DRESSING}

1. MIX all the ingredients except the pink pepper in a food processor or blender at medium speed for about 20 seconds until the mixture is smooth and slightly creamy.

2. POUR the dressing in a 1 cup container with a lid, ADD the pink pepper and cover.

3. SHAKE the dressing for a few seconds to mix in the pepper.

Always keep it in the fridge sealed tight, and it should last you over a week. Or you can use it all at once on this Kale salad below… 

Garlic & Sesame Salad Dressing

Garlic-Sesame Salad Dressing

Garlic Sesame Dressing with Fresh Crushed Pink Pepper

Garlic-Sesame Salad Dressing with Fresh Crushed Pink Pepper

DIRECTIONS: {KALE SALAD}

1. WASH and CHOP the kale. You can remove the larger stems if you prefer.

2. PLACE the kale, along with any other fresh greens you like, in a large salad bowl.

3. POUR the dressing on the kale and toss it to make sure it’s mixed in well. Cover the salad and let it sit in the fridge about 30 minutes before serving so the kale can soak up the dressing better.

4. SPRINKLE with sesame seeds right before serving.

Kale Salad with Garlic & Sesame Dressing

Kale Salad with Garlic-Sesame Dressing

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About Maribel

Bilingual digital media and marketing pro | blogger| foodie | fashionista | philanthropist #NotTheCoolGirl

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