Asian Kale Salad With Oranges and Red Pepper Flakes
This refreshing, do-ahead salad has bright flavor and very little oil — just what you rub into the kale leaves. It’s sturdy and pretty enough for a party.
1 head kale
2 tablespoons Asian toasted sesame oil
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon brown sugar
1/4 teaspoon red pepper flakes
1 handful scallions, thinly sliced
2/3 cup roasted peanuts, chopped
1 bunch cilantro, chopped
Wash kale and blot dry. Tear into bite-sized pieces, discarding thick stems. This should yield about 8 cups of kale leaves, packed.
Fill a large bowl with the kale. Drizzle one tablespoon of the sesame oil on the kale and the other on your hands. Rub oil into kale leaves, distributing it evenly. After a few minutes, you’ll feel the leaves soften.
Grate the zest of 1 orange into the kale and toss to combine.
Juice 1 orange and pour into a small bowl. Add garlic, soy sauce, brown sugar and pepper flakes. Stir until sugar dissolves and dressing thickens slightly. Pour over kale and toss to combine. Cover and refrigerate at least half an hour; longer is fine.
Just before serving, peel and section the remaining 2 oranges, removing seeds. Leave sections whole for an impressive look or chop into bite-sized pieces. Scatter orange segments, sliced scallions, chopped peanuts and chopped cilantro over kale and serve. Makes 8 servings.
Per serving: 147 calories (51 percent from fat), 8.8 g fat (1.4 g saturated, 1.4 g monounsaturated), 0 mg cholesterol, 5.3 g protein, 14 g carbohydrates, 3.2 g fiber, 451 mg sodium.