If you’re a fan of Hillstone restaurants — R+D, Hillstone, or Honor Bar — you may already love their simple, flavorful Sesame Kale Salad. This version keeps the bright, toasted sesame character intact while making it approachable for home cooks and compliant with Whole30 guidelines. It’s a sturdy, green salad that stands up to bold mains: grilled proteins, roasted vegetables, or any Asian-inspired entrée. The combination of tender, massaged kale with a light sesame-rice dressing and crunchy roasted cashews creates a satisfying mix of textures and flavors that’s at once fresh, savory, and slightly nutty.
- 1 bunch green kale
- 2 tbsp. olive oil
- 1 tsp. toasted sesame oil
- 2 tbsp. rice vinegar
- 2 tbsp. coconut aminos
- 1 cup roasted + salted cashews, loosely chopped
- 1 tbsp. toasted sesame seeds
- salt and pepper, to taste
- Remove the kale leaves from the stems and discard the stems. Stack the leaves, roll them if desired, and finely shred into thin ribbons so the kale is tender and easy to eat.
- In a small bowl, whisk together the olive oil, toasted sesame oil, rice vinegar, and coconut aminos until well combined. Taste and adjust the balance of acid and salt if needed.
- Pour the dressing over the shredded kale. Using clean hands, massage the dressing into the kale for several minutes. Massaging breaks down the kale’s fibers, softens the leaves, and helps the flavors penetrate for a milder, more enjoyable texture.
- Sprinkle the chopped roasted cashews and toasted sesame seeds over the dressed kale. Toss gently to distribute the nuts and seeds evenly. Season with salt and freshly ground pepper to taste.
- Serve immediately, or let the salad rest for 10–15 minutes to allow the flavors to meld. This salad pairs beautifully with grilled meats, roasted salmon, or as a refreshing side to Asian-style mains.
This Sesame Kale Salad is intentionally simple and highly adaptable. The recipe keeps the dressing light so the kale and toppings remain the stars. If you prefer a little extra brightness, add a splash more rice vinegar or a squeeze of fresh lemon. For extra umami, a small drizzle of gluten-free tamari can be used in place of coconut aminos if you are not following Whole30. To keep the salad Whole30-compliant, use coconut aminos and ensure your cashews and other add-ins are free from non-compliant oils or sweeteners.
Texture is a major part of what makes this salad so enjoyable. The massaged kale becomes tender without losing its structure, while the roasted cashews provide a satisfying crunch and the toasted sesame seeds add a nutty aroma. For a slightly different crunch profile, try toasted almonds or sunflower seeds. For an even heartier salad, mix in shredded carrots, thinly sliced cucumber, or a handful of chopped fresh herbs such as cilantro or mint.
Storage and serving tips: this salad holds up well and can be prepped ahead. Dress the kale shortly before serving or dress it earlier and allow it to macerate in the fridge for a few hours to deepen the flavors. If you plan to store leftovers, keep them in an airtight container; the salad will remain enjoyable for several days, though the nuts may soften over time. Re-toss before serving to redistribute the dressing and freshen the texture.
Why this recipe works: simple, high-quality ingredients—fresh kale, toasted sesame oil, rice vinegar, and crunchy nuts—create a balanced salad that feels both light and satisfying. The technique of massaging the kale transforms the leaves into something silky and tender, so even those who aren’t kale fans often enjoy it. It’s an ideal side for summer grilling or a lively addition to weeknight dinners when you want something healthy, flavorful, and quick to assemble.