For some reason, kale is still rare in Germany. It’s strange because kale – or green cabbage – is one of the most traditional German greens – typically cooked for hours with slices of sausage, it was my grandfather’s favorite dish for example. But the whole modern kale movement has almost evaded us here. Which is why whenever I see kale somewhere, I buy it. My favorite way to prepare kale is in salads, such as this one from Choosing Raw, which inspired me to make the sesame-flavored version here. To be eaten raw, the kale leaves should get a good massage with the dressing first, don’t hesitate to crunch them until they are a little wilted. With rice and red cabbage they make a quick, super healthy and yet filling salad.
Sesame rice salad with kale and red cabbage
- Two handfuls of kale leaves, separated from the stems
- One eighth of a head of red cabbage
- 100 grams or half a cup of rice
- One teaspoon of tahini
- Two teaspoons of mild soy sauce
- Two teaspoons of sesame oil
- Juice of one lemon
- Half a teaspoon each of white and black sesame
- Salt and pepper to taste
- Wash the rice well in a colander to reduce the level of starch, until the water comes off clear when you strain it. Then bring to a boil with one cup of water and cook until tender but still firm, about ten minutes. When done, strain the rice if necessary and set aside.
- Prep the veggies: tear or chop the kale leaves into bite size pieces and finely shred the red cabbage (it works best with a mandoline).
- Mix the tahini, sesame oil, soy sauce and lemon juice.
- Now pour the dressing over the kale leaves in a large bowl and massage them with your hands for a few minutes.
- Add the red cabbage and the rice, mix well.
- Crush the sesame seeds a little bit using a mortar and pestle, then sprinkle them over the salad.
- Add salt and pepper to taste.