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Young Kale and Carrot Salad

Name: Young Kale and Carrot Salad
Total time: 10 min
Yield: 4
Cuisine: Asian, Vietnamese
Ingredients: 6 cups baby Kale (cleaned and dried); 1 large carrot (julienned); 1 red Bell pepper (diced); 0.5 Red onion (diced); 0.25 cup cilantro (roughly chopped); 0.5 cup extra virgin olive oil; 0.25 cup Ponzu sauce; 1 tsp minced shallots; juiced meyer lemon (from one lemon); 2 tsps Dijon mustard; 1 tsp sesame oil; kosher salt (to taste); freshly ground Black pepper (to taste)

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Difficulty:

easy

Preparation:

10 min.

Preparation

Ingredients

for

servings

Ingredients: 6 cups baby Kale (cleaned and dried); 1 large carrot (julienned); 1 red Bell pepper (diced); ½ Red onion (diced); ¼ cup cilantro (roughly chopped)

Vinaigrette: ½ cup extra virgin olive oil; ¼ cup Ponzu sauce; 1 tsp minced shallots; juiced meyer lemon (from one lemon); 2 tsps Dijon mustard; 1 tsp sesame oil; kosher salt (to taste); freshly ground Black pepper (to taste)

How healthy are the main ingredients?

Kale olive oil shallot sesame oil carrot salt

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Preparation steps

Combine all salad components in a large bowl.

Combine all vinaigrette ingredients in a jar with a tight lid and shake rapidly to emulsify.

Pour vinaigrette over salad and toss gently to coat.

Young Kale and Carrot Salad

Ingredients

Preparation steps

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