We have learned that if it tastes and looks fantastic (along with some creative efforts), they will!
Our sesame kale salad has become famous at lunch, by both children and teachers alike. The sesame dressing not only brings out the nutty flavor in the kale, but also elicits the rich green hue in their cruciferous leaves, while bestowing a beautiful shine.
Try making this salad for your children (if allergic to sesame oil, substitute with tamari or shoyu) as a scientific experiment by having a tasting (have any small vessels that can act as sample cups, espresso cups?) and ask for some feedback or edits to the recipe. They will feel intrigued, special and apart of the culinary decision making process, which is always empowering!
- 1/8 cup of rice vinegar
- 1/3 cup canola oil
- 1/8 cup of sesame oil
- 1 tsp of dijon mustard
- salt to taste
- 1 bunch of kale
Remove the leaves from the stems, rinse under cool running water, dry in a salad spinner or pat dry with a paper towel. Coarsely chop the kale into bite sized pieces. Place leaves into a big bowl. Mix the vinegar, oils, mustard, salt together and pour over the kale. Toss until lightly coated and shimmering. Serve and enjoy!
Photo courtesy of Salim Virji