Asian Kale Salad Popular Recipes

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Asian Kale Salad

"This power salad is packed with super foods and topped with a subtle Asian toned dressing that pairs well with pot stickers or as a refreshing stand alone at your next barbeque. Add sliced almonds for extra crunch."

Ingredients :

  • 6 cups finely chopped kale
  • 2 cups finely chopped cabbage
  • 1 cup dried cranberries
  • 1 cup shredded carrots
  • 1/2 cup sunflower seeds
  • 1/4 cup minced shallot
  • 1/3 cup rice vinegar
  • 1/3 cup mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons minced ginger
  • 2 cloves minced garlic
  • 2 tablespoons avocado oil
  • 2 teaspoons sesame oil
  • 2 cups fresh blueberries

Instructions :

Prep : 20M Cook : 6M Ready in : 2H20M
  • Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
  • Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
  • Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
  • Top salad with fresh blueberries to serve.

Notes :

  • Mirin is a sweet alcoholic rice seasoning. I use Kikkoman® Aji-Mirin because it has a low enough alcohol content to be sold in grocery stores.
  • The soy sauce in the dressing is optional, I just really like soy sauce.
  • I also prefer the recipe without blueberries.

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