Asian Kale Salad Recipe

Asian Kale Kale Salad Recipe
Asian Kale Kale Salad Recipe

This Asian kale salad recipe is a delicious, nutritious staple in our household. It will blow you away. You are going to love it!

Total time: about 20 minutes

Serving size: about 1 cup

Cook time: about 5 minutes

Number of servings: about 8

Prep time: about 15 minutes

Equipment and Utensils
Colander
Cutting board
Chef knife
Large and small bowls
Whisk
Fork
Measuring cups
Measuring spoons

Dressing Ingredients
1 tbsp. fresh ginger, diced
1 clove garlic, diced
1 lime, juiced
½ cup peanut butter
1 tbsp. soy sauce
2 tbsp. apple cider vinegar
1 tbsp. maple syrup
¼ cup of water

Salad Ingredients
4 cups curly kale (~ ½ a bunch), chopped
1 cup purple cabbage, shredded
1 cup carrots, shredded
1 cup frozen edamame, shelled
½ cup peanuts, chopped

Directions

  1. Dice ginger and garlic and place into a small bowl
  2. Add the juice from 1 lime, peanut butter, soy sauce, apple cider vinegar, maple syrup and water to the small bowl.
  3. Mix dressing ingredients together using a whisk, until smooth. (A blender may also be used.) Set the dressing aside.
  4. Wash kale in a colander. Remove the kale stems and chop the leaves into small bite-sized pieces. Place kale into a large bowl.
  5. Remove the outer layer of leaves from the cabbage. Cut off the bottom of the cabbage, then cut the cabbage in half. Cut out the triangular core. Then lay the cabbage flat and cut it into very thin slices. Next cut the thinly sliced cabbage into small pieces. Add the cabbage to the bowl with the kale.
  6. Cook frozen shelled edamame per package instructions. Drain and rinse and add to the kale.
  7. Add the shredded carrots to the bowl and toss all ingredients together.
  8. Pour the dressing over the salad and toss to coat the salad in dressing.
  9. Chop the peanuts and sprinkle on top of the salad.

Bon appétit!




About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

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