This Asian Kale Salad is perfect as a side dish or even a main! Crisp vegetables dressed with a ginger and tamari dressing give this kale salad an Asian flair.
I’m not sure what it is, but I have been making these Summer Rolls on a weekly basis for quite some time now. Pretty much all summer!
It could be their simplicity, the use of fresh herbs from my garden, the fact that there is no need to turn on the oven, or it could easily be the fact that one package of rice paper contains quite a bit and I want to use up what we have in our cupboards 😉
Regardless, these Summer Rolls are delicious but I always thought they needed to be paired with something…and that’s where this Asian Kale Salad came into the picture.
I had pinned images of a kale salad like this on pinterest (which is how a lot of my recipe ideas get started!), so I started playing around with ingredients and dressing ideas and came up with this super simple and winning salad.
This could easily be served as a side, but I often enjoy this salad as a main dish for a light lunch or light dinner paired with just about any protein. My favorites are salmon or grilled chicken, but I can image it tasting great with just about anything you can think of!
Typically, I don’t care for leftover salad, but because the kale leaves are so hearty this salad actually tastes fantastic a day or two after (in my opinion!!).
For those with dietary concerns, this salad is gluten free, dairy free, grain free, vegan, and FODMAP friendly. And for those without dietary concerns, this salad is refreshing, crisp, and has just the right Asian flavor thanks to the combo of lime, tamari, and ginger in the dressing.
This Asian Kale Salad is perfect as a side dish or even a main! Crisp vegetables dressed with a ginger and tamari dressing give this kale salad an Asian flair.
Ingredients
Scale
6 cups kale, packed (stems removed and chopped)*
1 cup hulled edamame
1 carrot, grated
1 bell pepper, chopped
1 Tbsp chives, finely chopped
Dressing:
1/4 cup garlic infused extra virgin olive oil (regular olive oil will work here too!)
2 Tbsp rice vinegar
1 Tbsp fresh ginger, grated
1 Tbsp low sodium tamari
1 Tbsp chives
Juice of 1 lime
Instructions
In a large bowl, combine the kale, edamame, carrot, bell pepper and chives.
In a small bowl, whisk together the dressing ingredients – oil, vinegar, ginger, tamari, chives, and lime juice.
Toss the dressing over the salad and enjoy!
Notes
*Kale is low FODMAP in 1/2 cup serving, if sensitive to kale or following the elimination portion of the low FODMAP diet, please limit serving to 1/2 cup of kale (this salad will make about 10-12 servings) ingredients are considered low FODMAP according to the Monash University app.
Leave a comment
I never really got into kale, but this looks so light and refreshing and packed with nutrients!
That’s ok! I bet you could try it with another green 🙂
Love the summer roll + salad combo! I’ve been getting bored of my usual lunches so I’ll be giving these a try 🙂
The summer rolls do surprisingly well when made ahead of time 🙂