ASIAN KALE SALAD

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Asian Kale Salad image

This power salad is packed with super foods and topped with a subtle Asian toned dressing that pairs well with pot stickers or as a refreshing stand alone at your next barbeque. Add sliced almonds for extra crunch.

Provided by OregonDawn

Categories     Salad     Vegetable Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 15

6 cups finely chopped kale
2 cups finely chopped cabbage
1 cup dried cranberries
1 cup shredded carrots
½ cup sunflower seeds
¼ cup minced shallot
⅓ cup rice vinegar
⅓ cup mirin
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons minced ginger
2 cloves minced garlic
2 tablespoons avocado oil
2 teaspoons sesame oil
2 cups fresh blueberries

Steps:

  • Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
  • Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
  • Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
  • Top salad with fresh blueberries to serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 32.7 g, Fat 13.2 g, Fiber 5.9 g, Protein 6.4 g, SaturatedFat 1.4 g, Sodium 353.3 mg, Sugar 16.5 g

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