John Myers
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Kalesalat with Sprouts and Papaya
The perfect kalesalat with sprouts and papaya recipe with a picture and simple step-by-step instructions.
salad
- 10 Leaves (large) Kale = kale
- 1 piece Papaya fresh
- 1 piece Fresh avocado
- 0,25 piece Diced cucumber (peel beforehand)
- 1 Handful Cocktail tomatoes cut in half
- 3 tbsp Roasted pine nuts
- 1 Handful Mung bean sprouts fresh
dressing
- 1 Piece (small) Fresh ginger
- 2 Stalk Lemongrass fresh
- 2 tbsp Soy sauce light
- 1 tbsp Tamarisauce (dark, strong soy sauce)
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp Coconut blossom syrup
- 1 tbsp Water
- 2 tbsp Gomasio (topping)
salad
- Separate the thick ribs from the kale and cut the leaves into strips. Wash and dry. Halve the avocado, peel, cut into pieces and add to the kale. Likewise, the diced cucumber and the washed mung beans (I’m very proud, this time I pulled them myself from dried mung beans). The peeled and diced papaya (should be halfway ripe, but not overripe) also goes into the bowl. Mix everything well.
dressing
- Peel and dice the ginger and lemongrass. Mix with the other dressing ingredients in a blender to make a creamy dressing. Pour over the salad and mix well. At the end, mix in the roasted pine nuts and top with about 2 tablespoons of Gomasio (roasted sesame, crushed with salt – typical Asian spice).
- Kale is actually kale or black kale, it is more elongated than our classic cabbage, the ribs in the middle are very thick and can be used for smoothies or soups, but I would cut them away for the salad. It is the new hippest vegetable, but has many advantages in addition to very healthy active ingredients. It withstands marinade for a very long time, in other words, the salad does not collapse very quickly and can be prepared in advance.
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