Asian Inspired Kale Salad


We have all been in a pinch to prepare a shared dish at last minute’s notice. Kale is my ‘wing man’ in the kitchen. My tried and true ingredient that I can always count on to help me out in a bind. I am confident with kale by my side that I will get rave reviews on my dish and show my guests what is possible with this leafy green. This Asian Kale Salad is one of those dishes that the ‘I don’t eat kale’ folks will even try and come back for seconds. This superfood for the masses can be transformed to meet the needs of any palette. You better get your kale on now, according to Modern Farmer this summer we are in a global kale crisis! Make some kale loving converts today with this delectable all season asian inspired kale salad.

Asian Kale Salad
Prep time
Total time
Recipe type: Salad
Serves: 6-8 servings
  • 1 large bunch of kale, de-stemmed and shredded
  • 1 cup shelled and cooked edamame
  • 1 red bell pepper, chopped
  • 3 large carrots, chopped
  • 1 cup red cabbage, thinly sliced
  • 2 Tbsp. olive oil
  • Dressing:
  • ¼ cup lite soy sauce or tamari sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • ¼ cup chopped cilantro
  • ¼ teaspoon grated ginger
  • ⅛ teaspoon red pepper flakes
  1. Cook the shelled edamame, rinse with cold water and set aside. Wash and de-stem large bunch of kale. Finely shred the kale, drizzle with 2 Tbsp. olive oil and massage into the kale. Massage until you feel the texture of the kale soften. Add red pepper, carrots, cabbage and the edamame. Whisk dressing ingredients together. Drizzle dressing over salad and lightly toss.