Kale and Wakame Seaweed Salad

By Guillaume Diotte
1 min read
Salade de chou kale et algues Wakamé

Kale and Wakame Seaweed Salad

A recipe published on the blog La petite bette by Manon Lapierre, itself inspired by the Buddha-Station health take-out stations.

For the salad

  • 2 cups kale (chopped into pieces)
  • 2 tbsp toasted nuts of your choice
  • 1 apple (cut into sticks)
  • 1 tbsp sesame seeds

For the dressing

  • 1 orange (1 tbsp juice and 1 tsp zest)
  • 1 clove of garlic (pressed)
  • 2 tsp ponzu sauce (or light soy sauce)
  • 2 tsp maple syrup
  • 1 tbsp rice vinegar
  • ½ tsp sesame oil
  • 1 tsp miso paste
  • ⅓ cup vegetable oil

For Wakame seaweed

  • 1 small handful of dried Wakame seaweed An Ocean of Flavors
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1 tsp sesame oil

  1. Combine the orange juice and zest, garlic, ponzu sauce, maple syrup, rice vinegar, sesame oil, and miso paste. Mix well and then drizzle in the oil while whisking.

  2. Soak your wakame seaweed in hot water for a few minutes. Drain, then season with rice vinegar, sesame oil, and sugar.

  3. Remove the central stems from your kale and massage the leaves to soften them. Chop and place in a bowl. Add the seasoned wakame, apple sticks, chopped and toasted walnuts, and sesame seeds. Adjust the seasoning to your taste and serve.

The recipe is completely adaptable to the number of guests around the table! Simply multiply it.