Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 1 pound Kale Leaves, Once Tough Stems And Ribs Have Been Removed
- 2 whole Large Roasted Piquillo Or Red Pepper, Cut Into Thin Bite-size Strips
- 3 Tablespoons Toasted Sesame Seeds
- ¼ cups Rice Wine Vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Toasted Sesame Oil
Preparation Instructions
In a small bowl, whisk together the sesame oil, soy sauce and vinegar until completely emulsified. Set aside at room temperature.
In a larger mixing bowl, place kale and pepper strips. Drizzle in dressing and mix the greens and dressing thoroughly (I used my hands for this). Sprinkle with toasted sesame seeds and mix once more until evenly distributed. Cover bowl with its lid or well-fitting plastic wrap. Chill for 4 hours to overnight.
