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Homemade A spicy kale salad from bertus basson photo

A spicy kale salad from bertus basson

This spicy kale salad is packed with flavor and nutrients! A zesty and vibrant dish perfect for any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 1 splash vegetable oil
  • 2 onions, finely sliced
  • 1 pinch salt
  • 2 tsp sugar
  • 2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1-2 tsp sesame seeds toasted
  • _ tsp cayenne pepper adjust to taste
  • 50 ml balsamic vinegar
  • 50 ml olive oil
  • 1 big bunch kale, washed and very finely sliced

Equipment

  • Large mixing bowl
  • Frying pan
  • Wooden spoon
  • Measuring spoons
  • Salad server tongs

Method
 

Preparation Steps
  1. Begin by washing the kale thoroughly. Remove the tough stems and finely slice the leaves. Set aside in a large mixing bowl.
  2. In a frying pan, heat a splash of vegetable oil over medium heat. Add the finely sliced onions and a pinch of salt. Sauté until the onions become translucent and soft, about 5 minutes.
  3. Once the onions are ready, stir in the sugar, mustard seeds, cumin seeds, and sesame seeds. Cook for an additional 2-3 minutes until the seeds begin to pop and become fragrant.
  4. For those who enjoy a bit of heat, add the cayenne pepper to the pan. Adjust the amount based on your preference for spiciness. Stir well to combine.
  5. Pour the sautéed mixture over the prepared kale in the mixing bowl. Toss gently to ensure the kale is evenly coated with the flavorful onion and spice blend.
  6. Drizzle the balsamic vinegar and olive oil over the kale salad. Toss again to combine all the flavors. Let it sit for about 10 minutes to allow the kale to soften slightly and absorb the dressing.
  7. Serve the spicy kale salad in bowls, garnishing with extra sesame seeds if desired. Enjoy this vibrant dish as a side or a light main course.

Notes

  • Store leftovers in an airtight container in the refrigerator.
  • Consume within 2-3 days for the best flavor and texture.
  • Consider storing the dressing separately until ready to serve for maximum crunch.