Japanese Kale Salad

Japanese Kale Salad
  • 1 pot of water
  • 1 Head of kale – stemmed and thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp tamari
  • 1 tbsp sesame oil
  • 1/4 cup sesame seeds
  • 1/2 lemon juiced
  • sea salt to taste
Bring pot of water to a rolling boil. Boil kale for about 10 minutes; drain and place in a large bowl. Whisk together vinegar, tamari, and sesame oil in a small bowl. Pour half of dressing over kale and toss to coat, chill well. Before serving sprinkle kale with sesame seeds and season with fresh juiced lemon and sea salt. Serve with remaining dressing on side.

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