Colorful Chopped Asian Kale Salad
By Isabel Smith, MS, RD, CDN
Delicious salads are refreshing and seasonal as we head into spring and summer. During the winter I find that foods that are warmer are more appealing, but as the temperature rises, I begin to crave cooler and crispier foods. I’m always trying to find new ways to jazz up my classic dishes, and this kale salad certainly did that. I love the Asian-inspired dressing on this salad and it’s easy to make, so give it a try! Just don’t forget to massage the kale leaves for best taste!
Ingredients
Salad:
- 4 kale (Tuscan cabbage) leaves
- 4 cherry tomatoes
- 1/2 mandarin orange
- 1/4 cucumber
- 1/4 wedge purple cabbage
- 1/2 carrot, shredded
- 1 tbsp shaved almonds
- 1/2 tsp sesame seeds
Dressing:
- 2 tsp olive oil
- 1 tsp rice vinegar
- ½ tsp low sodium tamari or soy sauce
- 1 tsp lime juice
Directions
- Wash all produce well.
- Remove leaves from stems (save stems for a juice!), chop into small pieces, shred the carrots, ribbon cabbage, chop cucumber, peel and divide orange, and halve tomatoes.
- In a salad bowl, combine all salad ingredients.
- In a separate small bowl, whisk together salad dressing ingredients.
- Using your hands, massage in the dressing to the salad.
- Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1
Calories: 280
Fat: 15g
Trans Fat: 2g
Cholesterol: 0mg
Sodium: 170mg
Carbohydrates: 34g
Fiber: 9g
Sugars: 14g
Protein: 9g