http://creativecookingcorner.com/green-salad-recipes-kale-seaweed-salad This Green Salad Recipe is an awesome Kale Seaweed Salad. Visit the link above for recipe information, ingredients, and additional video recipes.
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large clove roasted garlic
pimentos (roasted red pepper)
sesame oil for pan
splash rice wine vinegar
toasted sesame seeds
Hi! This is Matt with Creative Cooking Corner and today we’re going to be making Kale Seaweed Salad.
We’ll start out with rehydrating our seaweed. I’ll show you how to do that. Acadian Garden sent us a sample of their seaweed and we’re going to show you how to hydrate that. What you want to do is take a couple of cups of water in a bowl – just room temperature water not hot. I like to add a little rice wine vinegar because the seaweed will pick up whatever flavors you incorporate to it. We’ll just take a little handful. That should be plenty. And I don’t know if you can see it, it is really beautiful. It is reds, greens, and yellows. And if you have kids, this is pretty cool to watch right here because this stuff grows really fast and it is really cool to watch.
It has been about 5 minutes and you can see that the seaweed has grown quite a bit and it is really rather beautiful. There’s yellow, green , and this reddish-burgundy color. So just give it a little stir. We’ll give it a few more minutes and then we’ll continue on with the recipe.
So it’s been about 8 minutes now, and like I said, you can see that the seaweed is pretty much totally rehydrated. So we will go ahead and strain this and season it. Wipe the bowl out, give the seaweed a little shake, you want all the water off it, be gentle with it. You can see that it is soft and give it a little splash of sesame oil, tablespoon of mince ginger. And just toss that around and get the seasoning spread out. Like I said, I use my fingers because you want to be gentle with it.
So the remainder of our recipe we’re going to cook on the stovetop. So on my stove, I have it preheated on medium high heat non-stick skillet. Next we’re going to add a little more sesame oil. Our kale, which by the way, has been washed and tore into little bite sized pieces. You see them there. Don’t worry it, just pack it in there because it is going to wilt down. To this, we’re going to add about 2 tablespoons of low sodium soy sauce. And we’ll just cover that. Don’t worry if it’s not all in there. It will definitely shrink down.
So it’s been just a couple of minutes and I’m going to toss my kale. Toss that around a little bit. It’s starting to get soft. You want it kind of like pasta andante. You want it soft, but firm to the bite. You want a little crispiness in there. Our kale is looking perfect. Turn the heat off. And we’ll go ahead and dump it in a big bowl. To our kale, I am going to add just a little bit of chili garlic paste.
Okay, so my seaweed has been hydrating for about 10 minutes. I’m going to go ahead and strain that. A little shake in the colander get the water off. To this, I’m going to add just a pinch of chopped ginger. Toss that around a little bit. And to keep it from sticking, splash of sesame oil and toss.
Okay, here we have our steamed kale. To this, I’m going to add this is roasted garlic, it’s not raw, it’s roasted in the oven. And I already added my chili paste. These are my homemade pimentos. I do them. You can check on the related recipe. Do a little julienne. I’m going to take that and put it in our bowl with the kale. What we’ll do is give this a little toss. You want to make sure you get that garlic and chili paste well incorporated into the kale. And what I might do is add a little bit of rice wine vinegar to this. And now we’re going to add our seaweed. Then we will gently toss it. If you got any real big pieces, like here is a really big piece, we’ll just tear that up a little big.
Finish it off, we have some toasted sesame seeds. Put in a nice amount because they add a really nice little crunch. Toss and there you have it – Kale Seaweed Salad! Go ahead and plate some up and you can garnish it with a little bit more of the sesame seeds. And you can serve this at the table with extra rice wine vinegar, soy sauce, or sesame oil. And they can adjust the seasonings as they prefer.
Alright, well, this is Matt with Creative Cooking Corner. If you see something you like, you can go to Twitter, Facebook, and you can find us on YouTube. We appreciate your questions and comments. That’s all for now. Have a good day!