- 1 bunch Kale (Lacinato/Tuscan/Dinosaur)
- Fine-grain sea salt
- 1 Cup Chopped Snow Peas (slice off tough ends first)
- 1 Large carrot, peeled and ribboned with a vegetable peeler
- 1 Small Red Bell Pepper, chopped
- 1 Cup Organic Edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)
- 1 Avocado, pitted and sliced into small chunks
- 1 Large shallot, finely sliced
- Handful Cilantro, chopped
- Handful Thai basil (or regular basil), chopped
- ¼ cup Olive oil
- 2 Tablespoons Rice vinegar
- 1 Tablespoon Finely grated ginger
- 1 Tablespoon Low-sodium tamari
- 2 Tablespoons Lime juice
- 3 Garlic cloves, pressed or minced
A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.
- Use a chef\’s knife to remove the tough ribs from the kale, then discard them.
- Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
- Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant.
- Toss the remaining salad dressing ingredients with the kale.
- To make the vinaigrette, whisk together all the ingredients until emulsified.
- Toss the dressing with the salad and serve.
Please note: Yields 2 enormous salads or 4 medium.
Storage suggestions: Leftovers will keep well in the fridge for a day or two.