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30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray

Kale salad is big around our house, decorated with all manner of seasonal goodies. Snow peas, ginger, and sesame oil bring a taste of China to the table. Massaging oil into the leaves helps break down the toughness, making it easier to love. Another option is to quickly toss the kale in boiling water for a few seconds. This is a good choice if you are serving the salad right away, though it won't be raw anymore.
Serves 2 to 4


    • 1 lemon, juiced (about 2 tablespoons)
    • 1 bunch curly kale, stems removed, torn in small pieces (about 8 cups)
    • 1 tablespoon sesame or olive oil
    • 1 cup snow peas
    • 1 teaspoon peeled and grated fresh ginger
    • 2 tablespoons soy sauce or Bragg's Liquid Aminos
    • 1 to 2 teaspoons maple syrup or agave nectar
    • 2 tablespoons minced sweet onion


1. Squeeze the lemon over the kale and add the oil. Rub the lemon juice and oil into the leaves of the kale for 1 to 2 minutes, until thoroughly coated. Set aside.

2. If you'd like the snow peas to be softer, blanch them by covering them with boiling water for about 20 seconds. You don't want them to get too soft, just take the rough edge off. Slice them into strips (it is okay if the peas come out) and add them to the kale.

3. Add the remaining ingredients and stir well. Serve immediately or refrigerate for up to 3 days.


• For some extra protein, color, and crunch, add 2 tablespoons of white sesame seeds along with the ingredients in step 3.
• If you are a fan of raw garlic, press or mince 2 cloves and add them along , with the ingredients in step 3.
• The sweet crispiness of jicama is a great seasonal substitute for the snow peas.

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