asian kale & quinoa salad

oh kale, the leafy green that everyone loves to hate.  it’s diverse, healthy & doesn’t taste too bad.  after all, it is just a vehicle for dressing or even butter.  So, hop on board the kale salad train.  i top this salad with chicken, fried tofu, even pineapple chicken meatballs.  the recipe for the dressing makes a lot.  trust me, you will want to put it on everything.  i used veggies from the salad bar, so this can be made pretty quickly.  as long as you have the right measurement for the veggiees (excluding the kale), you can use whatever veggies you want.

makes 4 main dish sized salad

for dressing

2/3 cup vegetable oil
2/3 cup roasted garlic rice vinegar
4 large garlic cloves
2 tablespoons tamari
2 tablespoons honey or agave
1 tablespoon gochujang
2 teaspoons sesame oil
1 teaspoon black sesame seeds
1 1/2 teaspoons salt

for salad

4-6 cups PACKED kale, cleaned and in bite sized pieces
1-2 cups cooked quinoa
1 cup shredded red cabbage
1 cup shredded carrots
1 bell pepper, cut into bite size strips
1/2 small red onion thinly sliced
4 scallions, white & green parts thinly sliced
1/4 cup roasted sunflower seeds
black sesame seeds

to assemble

. in large bowl combine first 6 ingredients of salad with dressing.  the quinoa & kale vary for your adjustment for a more leafy or more quinoa packed meal.
. add dressing 2 large turns of the bowl at a time to dress to taste
. after dividing salad into portions top with scallions, sunflower seeds & black sesame seeds

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