This tasty kale salad is full of veggies and is sure to satisfy that Asian-inspired flavor craving. Keep reading to learn how to tenderize kale and all the tips to build the most epic salad.
Asian Kale Salad Recipe
If you're looking for salad inspiration, you’ll love this easy Asian kale salad. I know kale has a reputation for being a bit tough to eat because of its coarse texture, but I'll show you how easy it is to break it down with a quick “massage.” Then, there is the amazing dressing that I’m sharing today. You'll want to make it by the gallon, no less!
Ingredients
I use a big head of kale because after chopping, you can still store it in the fridge for a week for recipes like these kale tacos. Since more color means more nutritious ingredients, I also include matchstick carrots, red or green cabbage, red onion, and shelled edamame (thaw it if using frozen). Plus, sunflower seeds for extra crunchiness and the epic Asian dressing.
Asian Dressing with Sesame Oil
Let’s talk about this jaw-dropping Asian Dressing. The acid of rice vinegar mixes with classic Asian flavors of sesame oil, soy sauce, ginger, and sesame seeds. It comes together in no time and it lasts up to a week in a jar. You can also use it to marinate chicken or bake salmon with it.
How to Make Easy Asian Kale Salad
As I do in the video below, layer kale, red cabbage, shredded carrots, shelled edamame, red onion, and sunflower seeds in a bowl. In another bowl, whisk the dressing ingredients, transfer to a glass jar, and refrigerate. Drizzle the kale salad with Asian dressing and serve.
Laura’s Tips for the Best Kale Salad
Yes! Just like you do with lettuce, spinach, or cabbage, you can eat kale raw in a salad. To make kale softer and easier to digest, chop it coarsely and give it a soft “massage” before adding it to your salads.
While you can eat kale in a salad without giving it a massage, doing so helps soften its coarse texture and flavor. So, while you can skip this step, it only takes a minute and it’s worth doing.
I like to cut it smaller than lettuce. Then, massaging is simple, just like kneading dough, but a lot simpler. Or, you could use baby kale leaves (as shown in the pictures) since they're much more tender.
You may find kale’s flavor a little bitter, so the “massage” is the answer again! Massaging this veggie not only makes its texture softer but also makes its flavor less bitter.
Kale, even with its coarser texture, will eventually get soggy if it’s been tossed in dressing for a long time, especially at room temperature and for hours. In my experience, unlike field greens or lettuce, it’s one salad you can toss with dressing and pack for later and enjoy a healthy work lunch.
Kale Salad with Edamame and Asian Dressing
Watch how it’s made:
Ingredients
For the Salad:
- 6 cups chopped kale, about 1 large head
- 2 cups red cabbage, shredded
- 1 cup shredded carrots
- 1 cup shelled edamame, thawed if using frozen
- ½ cup thinly sliced red onion
- ¼ cup sunflower seeds
For the Asian Dressing:
- ½ cup rice vinegar
- ¼ cup soy sauce
- 3 tablespoons sesame seeds
- 1 tablespoons brown sugar
- 2 teaspoons fresh ginger, grated
- 1 garlic clove, grated
- 1 ½ teaspoons sesame oil
Instructions
For the Kale Salad:
- In a large bowl, layer kale, red cabbage, shredded carrots, shelled edamame, red onion, and sunflower seeds. Drizzle with Asian Dressing and serve.
For the Asian Dressing:
- In a large bowl, combine dressing ingredients with a whisk. Transfer to a glass jar and refrigerate up to 1 week.
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Elisa says
Love this Kale Salad with Edamame and Asian Dressing recipe, looks so delicious and healthy, can’t wait to make it. Thanks for sharing 🙂
Tiffany says
The flavors of this salad all
Go together perfectly! New summer favorite!
Renee says
This salad is perfect, especially for hot summer days! The dressing is light and oh so tasty, and I love all the color and fresh flavors.
Beth says
This looks amazing. Salads like this are proof that healthy food can be interesting and delicious. I can’t wait to make it!
Wanda says
I just planted kale in my garden and can’t wait to try this salad! Bookmarking!