Wok Asian Bistro: Farm-to-table Asian fusion
Kale Apple Salad
4.5 Tbsp canola oil
1 Tbsp toasted sesame oil
1.5 Tbsp rice vinegar
1.5 Tbsp soy sauce
1.5 Tbsp granulated sugar
.5 tsp salt
1 green onion, thinly sliced
1 tbsp ginger powder
1 bunch kale, stems removed
1 medium carrot, grated
1 apple, cored and chopped into 1/4" pieces
2 Tbsp almond slivers
1 Tbsp dried cranberries
black & white sesame seeds to taste
1. In a blender combine, in this order: canola oil, sesame oil, rice vinegar, soy sauce, sugar, ginger, salt green onion and 1/4 of the kale.
2. Blend on high until vinaigrette is emulsified and smooth; about 30 seconds.
3. Put remaining kale into bowl and add carrot, apple and cranberries; toss to coat.
4 Top with almonds and sesame seeds.
*dressing will hold for 5 days refrigerated.