Asian Kale Salad
Recipe type: Salad
Prep time: 
Total time: 
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.
Recipe by The Carpenter and the Cook at