Cauliflower may have taken the lead as the trendiest vegetable, but I still love kale. It’s easy to grow in spring, fall and even winter if you live in a warm climate. It’s a great addition to soups, pasta and frittatas. My friend Alison Chino gave me this recipe for sesame kale salad tossed with an Asian-inspired dressing, sesame seeds and pickled onions. To make it a meal she suggests adding a piece of grilled salmon. Get more of Alison’s recipes on her blog.


PIckled Onions

  • 1/2 cup red wine vinegar
  • 1/2 cup cold water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 2 to 3 shots hot sauce
  • 1 red onion, sliced into thin rings


  • 1 large bunch of kale
  • 8 ounces sliced mushrooms


  • 3/4 cup sunflower oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup soy sauce


  • 1/4 cup toasted sesame seeds
  • 1/2 cup pickled onion


  1. The onions need a day or two to marinate. You can even make them a week ahead of time. Combine all the ingredients in a large, sterile jar with a lid. Shake to combine and then place in the refrigerator overnight to marinate.
  2. Remove stems from the kale and chop or tear the leaves into one to two-inch pieces.
  3. Mix dressing ingredients in a small bowl.
  4. Toss the kale and mushrooms in a large bowl with the dressing. Cover and leave out for one hour if serving that day or refrigerate overnight.
  5. Just before serving, add sesame seeds and pickled onions.