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Asian Kale Salad

Asian Kale Salad

When I saw this recipe on Sunset, I knew it would pair nicely with the homemade potstickers and fried rice I was making for dinner. I threw it together and let the dressing flavor and wilt the kale a bit before serving. It was full of flavor, so healthy, and very delicious! I love finding new side dishes that pair well with Asian food and this is definitely one!

Asian Kale Salad

How to Make an Asian Kale Salad

Combine the soy sauce, rice vinegar, sesame oil, and sriracha sauce together. Mix until well combined.

Toss the kale, carrot, cilantro, and green onion together. Drizzle the dressing, to taste, on top and toss until evenly coated. Let sit, tossing often, until slightly wilted. Top with the toasted almond slices and serve. Enjoy.

Asian Kale Salad

 

Asian Kale Salad

Asian Kale Salad

Total Time: 30 minutes
Servings: 4

Ingredients

  • Dressing:
  • 2 tbsp soy sauce
  • 1 tbsp seasoned rice vinegar
  • 1 tsp sesame oil
  • Dash of sriracha to taste
  • Salad:
  • 2 cups of kale finely chopped
  • ½ cup carrots grated
  • ¼ cup fresh cilantro chopped
  • 1 green onion sliced
  • 2 tbsp toasted almond slices

Instructions

  • Combine the soy sauce, rice vinegar, sesame oil, and sriracha sauce together. Mix until well combined.
  • Toss the kale, carrot, cilantro, and green onion together. Drizzle the dressing, to taste, on top and toss until evenly coated. Let sit, tossing often, until slightly wilted. Top with the toasted almond slices and serve. Enjoy.
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12 Comments

  1. Great salad and super-quick to put it together! I used baby kale instead of “grown up” kale” but still gave it a rough chop. Really nice light dressing that still carried the Asian flavors really well. Tasted great with a grilled flank steak and roasted sweet potatoes.