Asian Kale Salad

Asian Marinated Kale Salad

KALE YEAH!!! Kale salad, baby!!! Sounds gross to most, but, it’s surprisingly delicious! I developed this salad recipe when I first started ordering produce from my local, organic CSA. I was getting a plethora of dark, leafy greens and I had no idea what to do with all of them! My neighbor and I were only splitting a small share, too! We discovered that marinating the kale in this dressing for at least an hour, allowed it to soften up and lose it’s bitter bite. This was a revelation for us. My neighbor and I immediately became obsessed with this Asian kale salad. Now, almost every time one of us makes it, we split it between our households.

This salad is perfectly crunchy, sweet, tangy, and salty with a roasted, toasty sesame flavor. I love to top it with dried cranberries and sliced almonds or sunflower seeds to give it a little sumthin’ sumthin’. It’s so good! I usually make this 24-48 hours before I actually plan on eating it and find that provides the best texture & flavor. You may prefer to eat it only after a few hours of marinating or just marinate overnight instead of a whole 24 hours. Either way, it still packs a super flavorful punch! Hope you enjoy it as much as we do. (And I think you will!)

Asian Marinated Kale Salad
  • 1 bunch kale, sliced into fairly thin ribbons
  • 1-1/2 cups broccoli slaw mix
  • ½ cup seasoned rice wine vinegar
  • ¼ cup sesame oil
  • 2 tbsp olive oil
  • 1 tbsp honey (Use extra if using unseasoned rice wine vinegar)
  • 2 cloves garlic, minced
  • 1-1/2 tsp ginger, minced
  • 1 carrot, julienned/matchsticked
  • ½ onion, sliced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp sesame seeds (opt)
  • ¼ cup pumpkin OR sunflower seeds (opt)
  • ¼ cup dried cranberries (opt)
  1. Whisk all ingredients together except kale, broccoli slaw, onion, carrot, seeds, & cranberries.
  2. Massage dressing into kale leaves in a large bowl and toss with onions, carrots, broccoli slaw, and cranberries.
  3. Toss, evenly coat & let marinate, covered, in fridge for at least 2 hours and up to 24-48 hours.
  4. Toss again with seeds before serving. Adjust seasonings if necessary.
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Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.
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