Kale + Beet Salad with Sakura Shoyu Vinaigrette
I love salads, but I don't love how they don't keep very well as leftovers. As the weather warms up, I wanted to make something cooling that would last over several days. That's where I got the idea to make a kale-based salad! I made a big batch of this over the weekend and have been munching on it for the last three days. Not only does this salad keep, I believe with time, the vinaigrette tenderizes the kale and improves the texture.
A bonus of kale is that it can stand up to bold, tart, flavors, like our Sakura Shoyu. I concocted a very simple dressing that highlights the tartness of this special soy sauce. Try this salad alongside all the namazakes that are being released around this time of the year.
Half a bunch or about 7 stalks of curly kale, de-stalked and torn into small bite-sized pieces
1-2 medium sized beets, steamed, peeled and diced
3 tbsp Sakura Shoyu
4 tbsp Rice Vinegar
1 tbsp Roasted Sesame Oil
1tbsp white sesame seeds, for garnish
1tbsp black sesame seeds, for garnish
1. Mix together the shoyu, rice vinegar, and sesame oil in a jar or air tight container. Shake well and set aside.
2. Soak kale in bowl of water to clean for at least 10 minutes. Rinse and dry using a salad spinner.
3. Drizzle about 2/3 of the dressing over the kale and massage well in a salad bowl. Let the kale sit for 20-30 min at room temperature.
4. Add the steamed and diced beets to the top of the kale and add remaining dressing. Toss.
5. Garnish with white and black sesame seed. Serve with namazakes and Sakura Grilled Oysters.
This salad balances, tartness from the Sakura Shoyu, sweetness from the beets, and earthiness from the kale. And unlike other salads that get soggy with time, go ahead and make a big batch and save the rest for leftovers. You'll be happy you did when you try it the next day and find the kale tender and full of flavor.