Quick-Pickled Kale, Cucumber, Sesame & Ginger Salad

*EXCITING NEWS KLAXON* ~ I am thrilled to announce that on Thursday I won the award for ‘Best Food & Drink Blog’ at the North East Blogger Awards 2015!! How crazy is that?! Thank you so much to everyone for your nominations and kind words, it means a lot to me! You can see a picture of little old me accepting my award here!

The inspiration for this recipe came from a lovely cookbook, ‘Our Korean Kitchen’ sent to me with some Korean food bits, including sesame oil! I love pickled vegetables, but very rarely have the patience to make them myself. But leave me alone with a jar of pickled shallots or gherkins, and I will eat the lot! This recipe circumvents any lengthy tasks, and will satisfy even the most impatient foodies. Sesame & ginger are a match made in heaven, and combined with the rice wine vinegar, make for a great dressing/pickling vehicle for the veggies! I can also now rejoice in the knowledge that kale is back in season, so I definitely wanted to sneak it into a blog recipe as soon as I could. The kale I bought was even grown in the neighbouring county to me, so it’s local as well! How long you want to leave the salad before eating is up to you; I like to leave it for around 10 min, so that the veggies are still crunchy with a kick from the dressing. Hope you all enjoy it!

Serves 1

  • Kale. 2 large handfuls
  • Cucumber. ¼
  • Sesame seeds. 1 tbs
  • Rice wine vinegar. 2 tbs
  • Sesame oil. 1 tsp
  • Soy sauce. 1 tsp
  • Fresh ginger. ½ cm
  • Salt & pepper

Bring a pan of salted water to the boil. Add the kale, and cook for 30 secs. Drain, then let it cool in the sieve while you prepare the rest of the salad.

Halve the cucumber lengthways, scoop out the seeds with a teaspoon, and slice very thinly.

Heat a small frying pan on a medium heat, and dry toast the sesame seeds for 5 min, or until golden brown.

To make the dressing, combine the rice wine vinegar, sesame oil & soy sauce in a large bowl. Grate in the ginger, and season with a little bit of salt and pepper.

Remove the excess water from the kale using kitchen roll, then add to the bowl along with the cucumber. Mix everything together well, then let stand for at least 10 min before serving!

Ted x

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