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Ingredient
Kale & Carrot ‘Namul’
Introduce
Chef :
Hiroko ListonKale & Carrot ‘Namul’
Kale and Silverbeet are always sold in a large bunch. Do not let that stop you to purchase them. Here is one recipe for you to use up a lot of them. This ‘Ae-mono’, a type of salad, is good as a side dish but it can be a main dish. Because it is simply seasoned, it goes well with any proteins. My favourite is the smoked salmon pieces mixed with this kale salad topped on the freshly cooked rice. It’s a quick & easy lunch for me.
Ingredient
Food ration :
4 servings
1
Carrot
1 clove
Garlic *grated
1/4 teaspoon
Salt
1 tablespoon
Sesame Oil
1 tablespoon
Toasted Sesame Seeds
1/4 teaspoon
Soy Sauce *optional
Cooking instructions
* Step 1
Remove thick hard stems from Kale OR Silverbeet. Cut the leaves about 7 to 8mm width. If Silverbeet, roughly cut as they are soft.
* Step 2
Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves and remove the unpleasant smell as the hot water cooks the leaves.
* Step 3
Pour cold water over to stop cooking further, drain and squeeze to remove excess water.
* Step 4
Place the leaves and other ingredients in a large bowl and mix well. Soy Sauce is optional for a hint of Japanese flavour.
* Step 5
Smoked salmon pieces mixed with this kale salad topped on the freshly cooked rice
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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