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Crunchy Asian Salad With Kale

It’s the time of year for a Crunchy Asian Salad with Kale, isn’t it?

If you love chopped crunchy salads with #yum vegetables wonderful dressings, this Crunchy Asian Salad with Kale is sure to please the pickiest of appetites.

You might be thinking, “..but, Tamara, it’s never the right time of year for kale.

And you may be right, I may be crazy, but this just may be the Crunchy Asian Salad you’re looking for. I have a love/hate thing with kale but if I’m going to love kale, it’s going to be hidden in a smoothie, baked into flavorful kale chips, or chopped into a delicious salad with bacon. This salad is delicious. I do still feel like it’s been a steady diet of fancy chocolates and sugar cookies, and homemade pigs in a blanket (thank you very much), but you can start slowly. Wait until Monday, add some bacon, and keep it real. This salad has a wonderful dressing, and is ready fast.

delicious salad recipe for the new year

Crunchy Asian Salad With Kale:

What You Need:

1/2 a head of green cabbage – chopped and washed
1/2 a head of red cabbage – chopped and washed
1 bunch of kale – chopped and washed
3 carrots – peeled and chopped
1 bunch of romaine lettuce – washed and chopped
1 bunch of Italian parsley – washed and chopped fine (stems removed)
Bacon (optional but it’s a good option)
1 bunch of green onions – cleaned – trimmed and chopped
1 cup of cherry tomatoes – washed and cut in half
1/2 cup of sunflower seeds

DRESSING:
1/4 cup of coconut milk
1/2 cup of almond butter
1/4 cup of lime juice
3 Tablespoons of rice wine vinegar
2 Tablespoon of sesame oil
1 Tablespoon of low sodium soy sauce
1/4 cup of honey
1 teaspoon of minced garlic
salt and pepper to taste

What You Do:

1 – First, wash and chop all the vegetables, and dry on kitchen towels, to ensure water has been removed.

2 – And then place all chopped vegetables in a large bowl, and place bowl in refrigerator.

3 – In a blender: add the coconut milk, almond butter, lime juice, vinegar, sesame oil, soy sauce, honey, minced garlic, and a little salt and pepper, and blend until thoroughly mixed.

4 – Then, remove salad and pour dressing over salad, and toss to coat.

5 – Lastly, serve immediately! If you are making this ahead, keep the salad and dressing in the refrigerator, and toss together before serving. Enjoy!

*NOTE: OPTIONAL – You can also top the salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, or chopped peanuts or pecans, crunchy noodles, or your favorite toppings.

So, what’s your favorite topping for a Crunchy Asian Salad?

If you love chopped crunchy salads with #yum vegetables wonderful dressings, this Crunchy Asian Salad with Kale is sure to please the pickiest of appetites.

If you love chopped crunchy salads with #yum vegetables wonderful dressings, this Crunchy Asian Salad with Kale is sure to please the pickiest of appetites.

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12 Comments

    1. I love kale and I had never had it as a kid and when I was pregnant with Scarlet.. UGH.. but somehow I like it in salads and smoothies! (and baked in chips)

  1. Yes yes yes—I found it!! I’m weird but I totally crave salad yearlong and this one sounds (and looks!!) absolutely mouthwatering. Thanks so much for sharing!

  2. I’ve been trying a variety of salads during COVID. I’m liking ones like these, with heartier ingredients like kale and chopped cabbage. They last longer and taste better! With kale, I do like a sweeter vinaigrette.

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