Chinese Chopped Salad + Orange Sesame Dressing // via Nosh and Nourish
thick slice (round) red onion
Dark Amber Maple Syrup (or sub honey if not strictly vegan)
de-stemmed kale (diced)
Clementines (peeled and separated into slices)
white sesame seeds (toasted)
Orange Bell Pepper (diced)
Clementine juice (for the dressing)
rice vinegar (for the dressing)
Dark Amber Maple Syrup (for the dressing - or sub honey if not strictly vegan)
Sesame Oil (for the dressing)
Ground Ginger (for the dressing)
Cornstarch (for the dressing)
In a skillet over medium heat, sauté the sliced onion with maple syrup for approximately 8 minutes, flipping halfway through. The rings do not need to stay intact. However, you do want the onions to caramelize and get slightly brown, but not burn.
Combine the sesame oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and soften the texture of the kale. Add in the remaining salad ingredients, including sautéed onion.
In a separate bowl, combine all dressing ingredients and whisk to blend.
Toss dressing over salad (you may not need all of it) and mix thoroughly.