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+ servings

Crunchy Asian Chopped Kale Salad

Prep Time25 mins
Total Time25 mins
Servings: 4 large salads, 8+ side salads


  • 8 cups chopped kale and cabbage*
  • 1 cup shelled edamame
  • 1 cup chow mein noodles
  • 1 avocado diced
  • 1 mango peeled and diced
  • 1/2 cup slivered almonds

For the dressing:

  • 1/2 cup rice vinegar
  • 1/3 cup grape seed or canola oil
  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced


  • 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 3/4 total of the dressing. Save the extra for a yummy chicken marinade or additional salad dressing!
  • Serve and enjoy!


*I used a bagged mixture of shredded cabbage, kale, and broccoli. You can also chop up ~ 1/2 a head of cabbage and a large bunch of kale. You just need about 8 cups of chopped vegetables.