Asian Kale, Snow-pea, + Sweet Sesame-Soy Crunch Salad
Tuesday looked a little different - different in the sense there was a lot of work + togetherness. Us woking together and hanging together and everything in between. From sitting on our computers for a few hours this AM at home to tackling some meetings together in the afternoon + closing out the workday with a joint trip to the storage unit and working at the bar - a big day of togetherness. We do a lot of things in tandem these days given this whole family business bit, but today stood out as a full day together. And truly, I love nothing more. So many comments we get directed our way are to the effect of “I could never work with my husband.” Every time something mirroring that gets said, all I can think is I’m so lucky to work with my husband. He’s so smart and fun to be around and I cherish the moments we get to be together. I feel so lucky to have days like this where we can just be together and work truly in conjunction. It’s the thing I’m most grateful for today - it made the cut as my bit of gratitude to write in my journal. I remember first opening the bar, and my biggest want was freedom of time - specifically more time for Jordan and I to build memories together. I just wanted to have dinner together the more. Now having that, I’m so grateful for that extra little bit of getting to hang and pal around together as part of my work day. The fact is that work time doubled as quality time spent today, and I know I’m so lucky to have that. Best part was driving home from the bar + Jordan telling me that so sweetly how nice it was to spend the day together. A truly heart-warming and totally satisfying part of my Tuesday.
Our day ended the same way it started - together. This time a little joint pilates class with our favorite pilates instructors - us exchanging “help me” glances as our legs were violently shaking. We got our ass kicked and got to come home to a yummy salad dinner to truly close out the day on a high note - Asian Kale, Snow-pea, + Sweet Sesame-Soy Crunch Salad. Crunchy veggies like snow-peas + kale + bell pepper all combined with a perfectly sweet and soy sauce-y dressing. To be clear - the dressing is why I’m saving this recipe. So dang good! Definitely a product of using what I had on hand - a half a bag of kale, some fresh ginger, all the Asian condiments you can imagine (we always have those!) - and the result was perfect Asian crunch salad vibes.
Big fan of an Asian dressing
I LOVE an asian salad. Like the Chinese chicken salad from the Cheesecake Factory frequently comes up as one of the most delicious things I’ve ever eaten. Specifically the dressing. A really good asian style dressing has got be perfectly savory - strong soy + sesame notes - and balanced with some sweetness. And the perfect consistency - thick enough to truly coat the veggies in the salad. This salad dressing had all of that, and officially passes as a dressing I’ll 100% make again - It’s a main reason I’m holding onto this recipe.
I pride myself on making so many dressings that are free of any oil. It’s like my little effort to make a truly healthy, low calorie dressing, and I’m pretty good at it. This dressing is almost oil free. It has just the smallest dash of sesame oil, necessary to get that sesame flavor, and just the smallest dash is all you need. So I’m still putting this one in my healthy + light dressing category - but it packs the flavor.
Another dose of sweetness that kind of melts into the dressing - mandarin oranges. The juice of the oranges + the dressing just fuse together, and it’s all good things.
Make it ahead of time - you won’t regret it
This salad is packed with those real hearty veggies. The kale. The snow-peas. The peppers. It’s just a hearty, crunchy, and totally satisfying mix. But it’s a mix of veggies that really stands up to whatever you’re tossing it in. My tip - make this salad ahead of time (coleslaw style) + let it sit for a couple hours before diving in. It truly just tastes better! The dressing helps lightly break down and tenderize the fresh kale, and the flavor of the dressing just permeates the dish, which for me is favorable. This was our post-pilates dinner that I whipped up before class so it would be ready when we got home at 8:30, and after sitting in the fridge the flavors just married and the salad was perfectly sauced up. The delicious sweet + savory flavors in the dressing just getting embedded in every piece of veg.
Give using what you’ve got in the fridge a try
This was a meal all about using what was already in the fridge + substituting those pretty specialty items for what I had on hand. I found a random salad recipe on Pinterest that was the guiding light of this meal, but I’m in clean out the fridge mode, so I adjusted. Subbed coconut sugar for good ol’ fashion honey. Subbed miso for low-fat mayo. I leaned heavily on the ginger, soy sauce, and dash of sesame oil to carry the Asian flavors, and it was perfect. Just a big success in using what I already had in my fridge opposed to driving up my grocery bill, and I got a delish salad dressing I’d totally make again in the end.
For the dressing
1/4 c mayo
2 tbsp soy sauce
1 tbsp sesame oil
3 tbsp rice wine vinegar
1 tbsp sriracha
2 tsp honey
1 tsp freshly grated ginger
For the salad
1 can of chickpeas, drained
1 tbsp EVOO
seasoning salt (or salt and pepper_
about 4 c. chopped kale
1 yellow bell pepper, thinly slice
1 can of mandarin oranges, drained
1 c. Snow peas, halved
2-3 tbsp chopped peanuts
1 bunch of scallions, thinly slice
Sesame seeds
Start by making the dressing. Whisk all of the ingredients for the dressing together. Set aside in the fridge.
Preheat the oven to 400 + line a baking tray with foil. Toss the chickpeas with the EVOO + a pinch of seasoning salt. Bake in the oven for 20 minutes - tossing half way through. They should be golden brown in color and totally crunchy.
As the chickpeas roast, toss the kale with the dressing in a large bowl. Once the kale has been tossed + appears evenly coated with the dressing, addd in the bell pepper, scallions, oranges, and peanuts. This is also where you can add some edamame + jalapeno slices. Toss + let sit in the fridge for at lead 1 hour.
To serve, separate the salad into bowls - topping with some sesame seeds (or some everything bagel seasoning, which I put on everything) and the chickpeas. So yummy + light + fresh.