Asian Kale Salad with Edamame & Cashews
Print recipe| Serves | 4 |
| Dietary | Vegan, Vegetarian |
| Meal type | Main Dish, Salad, Side Dish |
| Website | Adapted from Cookie and Kate |
Ingredients
- 1 bunch kale (tough ribs removed and leaves chopped)
- 1 carrot (peeled and cut into matchstick pieces)
- 1 red pepper (chopped)
- 1 avocado (pitted and cut into cubes)
- 1 cup edamame
- 1/2 cup cashews
- 1/2 cup parsley or cilantro (chopped)
Dressing
- 2 Tbsp canola oil
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce
- 1 lime (juiced)
- 1 Tsp ginger
Note
If you aren't serving this salad right away, leave the nuts on the side until you are ready to serve so they stay crunchy. The salad is also great after it sits in the dressing for a couple hours or even the next day.
Directions
| 1. | Place kale in a large bowl and sprinkle with a pinch of salt. Massage kale with your finger tips for about a minute, until the leaves begin to soften slightly and turn bright green. Add remaining salad ingredients. |
| 2. | Pour dressing over salad and toss until evenly coated. |
| Dressing | |
| 3. | Whisk all ingredients together. |