I have a secret and I feel that I am compelled to confess. First, let me start by saying I love me some kale. I'm on that damn kale bandwagon, people. Seriously. I'm vegan...how could I not be? Well, here goes, I am kind of embarrassed to tell you that I am not all that into kale salads. What!? Oh, for shame! I know, I know...I have at least a handful of kale salad recipes here on my very own site.
It's true though, you know. They're just not really my bag. I will sometimes enjoy the occasional kale salad, however, I am very particular about them. They have to be pretty exceptional for me to really enjoy them and let's just say that this Sesame Kale Salad with Millet and Sprouted Beans blew my socks clean off, you guys!
This is the best freaking kale salad I've ever had. Scratch all those other kale salad recipes you've got floating around and make this one instead. It is sooooo good. A new staple in our house for sure. Even Todd, Captain Vegan Junk Food Man, liked it. Todd...enjoying a kale salad...what is happening?!
Creamy millet, hearty beans, sweet carrot ribbons and a flavorful sesame dressing with toasted sesame seeds all mingle with salted, massaged kale to make up my new favorite kale salad.
Hey, I think I actually do like kale salad afterall...
Sesame Kale Salad with Millet and Sprouted Beans
Makes 6 large servings
Inspired by the lovely Scandi Home
- --For The Salad--
- 1/2 cup sesame seeds
- 1 1/2 cups sprouted bean trio, dry
- 4 1/2 cups water
- 1/2 cup millet
- 1 cup water
- 1 bunch of kale, de-stemmed and chopped
- 1/8 tsp. kosher salt
- 1 large carrot, peeled into ribbons
- --For The Dressing--
- 1/4 cup olive oil
- 1 Tbsp. sesame oil
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. soy sauce
- 1 tsp. sugar or erythritol
- 1/4 tsp. ground black pepper
- 1 green onion, sliced
Preheat the oven to 350 F. Spread the sesame seeds on a baking sheet and when the oven reaches temperature, bake them for about 10 minutes or until just browned and fragrant. Careful not to let them burn.
In a large saucepan bring the dry beans and 4 1/2 cups water to a boil. Then cover, and turn down to a simmer. Allow to cook for about 20-30 minutes. Test the beans for your preferred doneness. Drain, rinse and set aside for later.
In a small saucepan add the millet only and toast over medium heat for a few minutes. Then, add 1 cup of water and bring to a boil. Cover, and turn down to a simmer. Allow to cook for 15 minutes. Turn off heat and allow to sit, covered for about 10 minutes. Fluff with a fork and set aside for later.
Add the kale to a large salad bowl and sprinkle it with the salt. Massage the kale for a minute or two. This will make it a little more tender. Add in the carrot ribbons and the sesame seeds and toss to mix.
Combine all the dressing ingredients together in a small bowl or pitcher and whisk well to combine.
Add the cooked beans to the kale and toss well to mix. Then, drizzle in the dressing and add the cooked millet and toss well to combine. Make sure to break up any millet clumps. Break it up, millet!
Serve at room temperature, then refrigerate any leftovers.