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St. Paddy's Day Recipe: Massaged Kale Salad With Fresh Ginger, Ponzu, And Sesame

Photo by Krista Simmons/LAist
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Go ahead, get your smug on. While the rest of the city is downing pickle backs and glasses of green beer, you can take solace in enjoying something green, healthful and delicious, like this massaged kale salad with snappy fresh ginger, ponzu, and sesame.

Full disclosure: we got the idea for this salad from our recent obsession -- the Emerald Kale Salad -- at Whole Food's deli counter, but it's so easy to make at home that you might as well do it yourself. You won't even have to battle the yoga pant-clad masses for the attention of the deli guy behind the counter.

Here's how it's done.


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1 bunch lacinato kale
1 lemon
1 tablespoon soy sauce
1 tablespoon ponzu
1 tablespoon sesame oil
1/2 tablespoon honey
2 cloves garlic, minced
1/2 bulb of ginger (about 1/8 cup), julienned
3 oz firm tofu (1/4 of a standard package), cut into 1/4 in cubes
1 tablespoon sesame seeds, for garnish


Clean kale thoroughly, then pat dry. Devein and chop kale into bitesized pieces, then place into a large mixing bowl. Half the lemon and squeeze juice on top, then massage the lemon juice into the kale with your hands for two minutes.

Let the kale rest while making your dressing. In a small mixing bowl, combine soy sauce, ponzu, honey, garlic, ginger, and soy. Slowly drizzle in sesame oil whisking with a fork or whisk to combine. Pour the mixture over the kale, then toss in cubed tofu. Toss, then top with sesame seeds, and serve.

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