Sesame Ginger Kale Salad
A bright, fresh salad is packed with protein, full of color. Thick, slightly sweet vinaigrette with sesame oil and fresh ginger makes the perfect topping.
Servings: 4 servings
Sesame Ginger Vinaigrette:
- 1/4 cup Low Sodium Soy Sauce
- 2 tsp Cornstarch
- 1/4 cup Cooking Oil (any neutral oil like canola or grapes)
- 1/4 cup Rice Vinegar
- 3 Tbsp Honey
- 2 Tbsp Toasted Sesame Oil
- 2 cloves Garlic, chopped
- 1 Tbsp grated Fresh Ginger
- 1 Tbsp White Sesame Seeds
For the salad:
- 8 leaves Curly Kale, roughly chopped
- 1 cup shredded Carrots (I buy pre-shredded)
- 4 Radishes, thinly sliced
- 1 cup Edamame, shelled
- 1 Avocado, sliced
- 2 tsp Sesame Seeds, black or white
Make the vinaigrette. Whisk together the cornstarch and soy sauce until cornstarch is dissolved. In a small saucepan (or microwave-safe container), combine soy sauce-cornstarch mixture with remaining ingredients for vinaigrette. Heat over medium heat, stirring frequently (or in the microwave in 15 second increments, stirring after each increment) until it begins to simmer. Continue eating until vinaigrette thickens slightly, about 2 minutes.
At least 30 minutes and up to a day before serving, toss kale with 2 Tbsp of vinaigrette and massage dressing into kale leaves.
Toss kale with carrots, radishes, edamame and avocado. Add vinaigrette until it is dressed to your liking (you most likely won't need all of the vinaigrette for this recipe, but can refrigerate it for 2 to 3 weeks). Sprinkle with extra sesame seeds.
Serving: 1g | Calories: 399kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 3g | Sodium: 618mg | Fiber: 8g | Sugar: 16.5g