Crunchy Asian Chopped Kale Salad
An Asian-inspired kale salad with edamame and chow mein noodles.
Servings: 6 servings
Calories: 503kcal
Ingredients
- 8 cups chopped kale and cabbage*
- 1 cup shelled edamame
- 1 cup chow mein noodles
- 1 avocado diced
- 1 mango peeled and diced
- ½ cup slivered almonds
For the dressing:
- ½ cup rice vinegar
- ⅓ cup grape seed or canola oil
- ⅓ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 teaspoon fresh ginger minced
Instructions
- Place all salad ingredients in a large bowl.
- Combine dressing ingredients in a mason jar and shake well to combine.
- Add about half of the dressing to the salad, and stir well to combine. Add more dressing, as needed. I ended up using about ¾ total of the dressing. Save the extra for a yummy chicken marinade or additional salad dressing!
- Serve and enjoy!
Notes
*I used a bagged mixture of shredded cabbage, kale, and broccoli. You can also chop up ~ ½ a head of cabbage and a large bunch of kale. You just need about 8 cups of chopped vegetables.
Nutrition
Calories: 503kcal | Carbohydrates: 58g | Protein: 12g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Sodium: 601mg | Potassium: 522mg | Fiber: 8g | Sugar: 23g | Vitamin A: 3220IU | Vitamin C: 42mg | Calcium: 128mg | Iron: 3mg