Blog | Weekly Specials

Baby Kale Salad


SERVES 2–4 • PREP TIME: 10 min 


  • 3 cups purple/red kale, stems removed, chopped
  • 3 cups baby kale
  • 1 large carrot, julienned
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup cilantro, roughly chopped
  • 1/8 cup sesame or sunflower seeds, optional


  • 1/2 cup extra virgin olive oil
  • 1/4 cup Kikkoman ponzu sauce
  • 1 tsp minced shallot
  • Juice of 1 lemon
  • 2 tsp Dijon mustard
  • 1 tsp sesame oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste


Combine all salad components in a large bowl.

Combine all vinaigrette ingredients in a jar with a tight lid and shake rapidly to emulsify. Pour vinaigrette over salad and toss gently to coat.


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