This Asian salad with Carrots Kale, Kale, shallots, sesame seeds and shallots makes a great side dish for a meal like Chicken Teriyaki.
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Yesterday, I began a Culinary Program! I’m so excited to learn how to cook better, especially vegetables and meats.
Yesterday, we learned all about knife skills. We also learned how chop veggies to roast them later. It was so delicious that I had to share it with my friends!
This recipe makes two bowls with each bowl 178 calories | Carbohydrates: 23g | Protein: 5g | Fat: 9g
- 2 Medium Carrots julienne cut
- 6 Leaves Kale Lacinato or Tuscan
- 1 Small shallot Cut in brunoise
- 2 Spoonfuls soy sauce
- 1 Spoon sesame oil
- 2 Spoonfuls white wine vinegar
- 2 Use teaspoons Honey
- 1 Take one teaspoon sesame seeds
Julienne the carrots. Wash and cut the kale leaves. Chop the shallot into small bits.
Mix dressing in small bowl.
Mix veggies (kale and carrots) together in a bowl. Add dressing to the bowl and serve.
Serving: 1Bowl | Calories: 178Cal | Carbohydrates: 23g | Protein: 5g | Fat: 9g