Kale And Cucumber Salad With Roasted Ginger Dressing Recipes

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BEST KALE SALAD DRESSING



BEST Kale Salad Dressing image

This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I've been told it so many times and by so many people that it must be true. The honey helps balance kale's bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.

Provided by Kristen Stevens

Categories     Salad Dressing

Time 5m

Number Of Ingredients 7

½ cup extra virgin olive oil
⅓ cup apple cider vinegar
¼ cup honey (use maple syrup for vegan)
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic (grated on a Microplane or very finely minced)
A pinch of sea salt

Steps:

  • Place all the ingredients into a 2-cup mason jar.
  • Shake well until the ingredients are mixed together and the dressing is creamy.

Nutrition Facts : ServingSize 1 tablespoon, Calories 63 kcal, Carbohydrate 4 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g

KALE AND CUCUMBER SALAD WITH LEMON TAHINI DRESSING



Kale and Cucumber Salad with Lemon Tahini Dressing image

Make this crunchy nutrition-packed salad in a flash. Whip up a second batch of dressing and keep in the fridge to satisfy the next kale craving.

Provided by United Soybean Board

Categories     Trusted Brands: Recipes and Tips     United Soybean Board

Time 30m

Yield 8

Number Of Ingredients 11

2 tablespoons tahini
2 tablespoons soybean oil (often labeled "vegetable oil")
3 tablespoons lemon juice
2 tablespoons water
1 tablespoon minced garlic
1 tablespoon soy sauce
2 teaspoons sugar
8 cups thinly sliced kale, packed
1 cucumber, peeled and sliced
½ cup chopped smoked almonds
½ cup golden raisins

Steps:

  • Combine tahini, soybean oil, lemon juice, water, garlic, soy sauce and sugar in small bowl. Stir until smooth.
  • Place kale and cucumbers in large bowl. Pour dressing over kale; toss until combined.
  • Marinate for a minimum of 20 minutes, tossing occasionally.
  • Sprinkle with almonds and golden raisins.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 19.8 g, Fat 9 g, Fiber 3 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 148 mg, Sugar 8 g

KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING



Kale and Cucumber Salad with Roasted Ginger Dressing image

We know: Another kale salad recipe! But don't write this one off-you've probably never had roasted ginger before. It's what makes this dish special.

Provided by Josh Walker

Categories     Bon Appétit     Thanksgiving     Salad     Kale     Cucumber     Ginger     Fall     Chile Pepper

Yield Serves 8

Number Of Ingredients 17

Dressing:
8 ounces fresh ginger
1 green or red Thai chile
1 garlic clove
3 tablespoons fish sauce
3 tablespoons sugar
3 tablespoons vegetable oil
Assembly:
1 bunch small Red Russian kale, ribs and stems removed, leaves torn into bite-size pieces
1 English hothouse cucumber, very thinly sliced
3 Persian cucumbers, very thinly sliced
1 small red onion, thinly sliced
2 tablespoons fresh lime juice
2 teaspoons sugar
Kosher salt
1 bunch cilantro, coarsely chopped
1/4 cup store-bought fried onions

Steps:

  • Dressing:
  • Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
  • Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
  • Assembly:
  • Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
  • Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
  • Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
  • Do Ahead
  • Dressing can be made 3 days ahead. Cover and chill.

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BABY KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING
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2018-06-23 To make the dressing preheat oven to 180°C. Place the ginger, chillies, garlic into a baking dish and toss with the oil. Roast for 15 minutes, …
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  • To make the dressing preheat oven to 180°C. Place the ginger, chillies, garlic into a baking dish and toss with the oil. Roast for 15 minutes, remove the chillies and garlic and roast the ginger a further 20 minutes until it is fragrant and soft when pierced with a fork.
  • Cool slightly before transferring all the roasted aromatics into the Thermomix bowl. Add the coconut sugar, aminos and a drizzle more EVOO. Also add the stalks from the bunch of coriander used in the salad. Blend *1 min/speed 8.* Stop and scrape down sides of bowl as needed. Add a little bit of water if it is too thick.
  • Add the lime juice and taste. If it needs salt, add some and blend to combine. (this will depend on the fish sauce you use.)
  • Prepare the salad by placing all of the ingredients except the crispy fried shallots into a large bowl. When ready to serve, toss with the dressing. The dressing will 'cook' the salad, so don't do it too soon.


KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING ...
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2016-10-18 Step 5. Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 …
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  • Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40–50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
  • Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
  • Toss kale and ¼ cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.


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  • Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
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2017-01-16 -Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions. This was a very nice salad — very fresh! Can definitely be paired with a variety of food. It’s fairly light and has a great flavor. And fun to make since the roasted ginger isn’t your everyday ...
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