Asian Kale Salad recipe

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Ingredients

6 cups finely chopped kale
2 cups finely chopped cabbage
1 cup dried cranberries
1 cup shredded carrots
½ cup sunflower seeds
¼ cup minced shallot
⅓ cup rice vinegar
⅓ cup mirin
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons minced ginger
2 cloves minced garlic
2 tablespoons avocado oil
2 teaspoons sesame oil
2 cups fresh blueberries

Nutrition Info

268.1 calories
carbohydrate: 32.7 g
cholesterol: : -
fat: 13.2 g
fiber: 5.9 g
protein: 6.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 353.3 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.

  2. Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl, pour over kale mixture and toss to coat salad thoroughly.

  3. Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.

  4. Top salad with fresh blueberries to serve.

Recipe Yield

12 cups

Recipe Note

This power salad is packed with super foods and topped with a subtle Asian toned dressing that pairs well with pot stickers or as a refreshing stand alone at your next barbeque. Add sliced almonds for extra crunch.

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