Asian Chopped Kale Salad

If you have been following the blog long you will have noticed that I especially love the flavors of Asian food. Asian inspired dishes are part of our weekly menu plans. Especially vibrantly colorful recipes that feature seasonal produce, like the salad below. This time of year weather starts to be hit or miss. Is it a salad night or a soup night? This week I am turning my kale into a delicious and beautiful salad. I must admit that I am starting to long for the flavors of the next season like spiced pumpkin and warm chicken, butternut and kale soup. I have to be careful not to get ahead of myself. Today I will stop and enjoy the last of summer sweet corn in my favorite summer salads, juicy peaches and my favorite heirloom cherry tomatoes. The next beautiful season will be here before we know it.

Happy Eating!

Rachel Brown

kale salad

Asian Chopped Kale Salad


  • 1 bunch kale
  • Sea salt
  • 1 large carrot, ribboned with a vegetable peeler
  • 1 red pepper, chopped and seeded
  • 1 cup edamame
  • 1 avocado, chopped
  • ¼ cup red onion, finely sliced
  • 1 handful cilantro, chopped
  • 1 handful basil, chopped

Ginger Vinaigrette

  • ¼ cup olive oil
  • 2 T. rice vinegar
  • 1 T. ginger, grated
  • 1 T. low sodium soy sauce or tamari
  • 2 T. lime juice
  • 3 t. finely chopped garlic
Remove the thick step from leaves of kale and chop. Place in a large salad bowl and sprinkle with sea salt. Squeeze kale and toss until well mixed. Toss in the remaining salad ingredients.
In a small bowl whisk together the vingarete ingredients. Pour over salad and toss well.

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Kale and tagged , . Bookmark the permalink.

2 Responses to Asian Chopped Kale Salad

  1. Pingback: 6 Real Food Menu Planning Tips | SOIL

  2. Pingback: Know Your Produce? Preparing Kale | SOIL

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