This is my interpretation from Mana Restaurant. Gorgeous, healthy, and delish, this colorful salad will have you reaching for more.
Hands-on time: 20 minutes
Total time: 20 minutes
For the salad:
2 bunches (about 4 cups) kale, washed, stemmed, and torn into large pieces
6 (about 2 cups) carrots, peeled, julienned, and steamed
3/4 cup walnuts, roughly chopped
1/3 cup currants
Sesame seeds, for sprinkling
For the ginger-tamari vinaigrette:
1/3 cup rice vinegar
Juice of 1/2 lime, about 1 1/2 tablespoons
3 tablespoons tamari
1/4 cup light brown sugar
2 tablespoons grated ginger root
2 tablespoons sesame oil
1 teaspoon of toasted sesame oil
1/2 cup vegetable oil
Make the salad
1. Steam kale in a large pot with a small amount of water and a metal basket over medium heat until tender, but still bright green. Set aside to cool.
2. Steam carrots in the same pot as the kale until tender.
Make the dressing
3. Combine all ingredients in a glass jar with a lid and shake to mix well.
Assemble the salad
4. Arrange kale on serving platter. Scatter carrots on top, then walnuts and currants. Sprinkle with sesames seeds as desired. There’s no right or wrong here–just make it your own. Drizzle with desired amount of dressing before serving and enjoy!