Chopped Kale Salad with Tamari-Ginger Vinaigrette

Servings

4

Prep

20 min

Cook

20 min

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Ingredients

  • 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.

Directions

  1. Use a chef\’s knife to remove the tough ribs from the kale, then discard them.
  2. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
  3. 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.
  4. Toss the remaining salad dressing ingredients with the kale.
  5. To make the vinaigrette, whisk together all the ingredients until emulsified.
  6. 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.

 

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