Baby Kale Salad with Peach Tea and Sesame Dressing

By: Marge Perry & David Bonom

  • Yield: 4 Servings
  • Course: Salad


  • 1 peach tea bag
  • 2 thinly sliced green onion
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon salt
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon sesame seeds
  • 8 cups baby kale
  • 1 cup shredded carrots
  • 1/2 medium red onion, thinly sliced, soaked in cold water for 10 minutes; drained


  1. Bring 1/2 cup water to a boil in a small saucepan over high heat. Pour into a small cup and add the tea bag; let steep 10 minutes. Discard the tea bag and let the tea cool completely, about 10 minutes.
  2. Combine 3 tablespoons of the cooled tea (the rest may be discarded), green onion, honey, lemon juice, ginger and salt in a small bowl. Whisk in the oil and sesame seeds.
  3. Combine the kale, carrots and red onion in a bowl. Pour in the tea mixture and toss well to coat. Divide the salad among 4 plates and serve immediately.