This is for those who tried and loved my Kale and Persimmon Salad. Try making it at home and let me know how it turned out!
The color is beautiful isn’t it?
Miss B’s Kale and Persimmon Salad
5-6 appetizer portion or 3 meal portion
1 cup of cooked Forbbidden Rice, room temperature
7 oz of Kale, stem removed (or large bowl full of kale)
juice from 1 lime
1/2 tsp salt
2 cups of diced red peppers (1/4″ squares) about 2 large red peppers
2 cups of diced firm fuyu persimmons (1/4″ squares) about 3 large or 4 small fuyus
Scallion Ginger Dressing
1 bunch of scallions sliced in to 1/8″ rounds (about 7-8 scallions)
1/2 Tbsp grated ginger
2 Tbsp Sesame oil
3 Tbsp Rice wine vinegar
1 Tbsp Fish Sauce
2 Tbsp Soy Sauce
1 Tbsp crushed sesame seeds
1/4 tsp shichimi peppers or dried chili pepper flakes
1. Place sliced kale in to 1/4″ ribbons. In a large bowl, massage lime juice and salt and set it aside for 20-30 minutes.
2. Dice red peppers and persimmons and place it in another bowl.
3. In a smaller bowl, mix in all the scallion ginger dressing ingredients.
4. Wash and rinse lime and salt off of kale and spin dry in the salad spinner.
5. In a large bowl, place kale, diced red peppers, persimmons, forbidden rice and 1/4 cup of scallion ginger dressing. Toss it well… use your hands if you need to!
6. Enjoy~
Here’s some easy and addictive spiced chick pea snack.
For dessert, I made small baked sweet potatoes.
www.missbabysunshine.com
Tags: forbidden rice, kale salad, persimmon, scallion ginger sauce
