Chinese Chopped Salad + Orange Sesame Dressing // via Nosh and Nourish
1thick slice (round) red onion
1 tablespoonDark Amber Maple Syrup (or sub honey if not strictly vegan)
8 cupsde-stemmed kale (diced)
1⁄4 cupSesame Oil
2Clementines (peeled and separated into slices)
1 tablespoonwhite sesame seeds (toasted)
1⁄2Orange Bell Pepper (diced)
1⁄4 cupClementine juice (for the dressing)
1 tablespoonrice vinegar (for the dressing)
1 tablespoonDark Amber Maple Syrup (for the dressing - or sub honey if not strictly vegan)
1 tablespoonSesame Oil (for the dressing)
1⁄8 teaspoonGround Ginger (for the dressing)
1⁄2 tablespoonCornstarch (for the dressing)
- In a skillet over medium heat, sauté the sliced onion with maple syrup for approximately 8 minutes, flipping halfway through. The rings do not need to stay intact. However, you do want the onions to caramelize and get slightly brown, but not burn.
- Combine the sesame oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and soften the texture of the kale. Add in the remaining salad ingredients, including sautéed onion.
- In a separate bowl, combine all dressing ingredients and whisk to blend.
- Toss dressing over salad (you may not need all of it) and mix thoroughly.
Yields 3 Servings