Asian Kale Salad with Sesame Ginger Vinaigrette is packed with bright colors and bold flavors with rainbow kale, red cabbage, cilantro, and sunflower greens.

Asian Kale Salad with Sesame Ginger Vinaigrette Recipe
In between my homemade ice cream, S’mores dip and chocolate chip cookie dough bites, I try to get in my greens. I know not as easy as chocolate, right? But essential for a balanced diet (sigh).
This summer I have shared several kale salads, I even went as far as to say that our food theme for the summer is kale. And here I am again sharing another amazing recipe featuring kale.

What makes this salad AMAZING is the Sesame Ginger Vinaigrette. I can’t get enough of it. It is seriously my favorite dressing in the entire world. Take that Panera, I got you beat…trust me this Sesame Ginger Vinaigrette is a dressing that will become a regular on your menu and has you eating kale like it is chocolate. Okay, maybe not like chocolate, but you know what I mean.

Asian Kale Salad with Sesame Ginger Vinaigrette is packed with bright colors and bold flavors with rainbow kale, red cabbage, cilantro, and sunflower greens,

I love Asian dishes. They are usually simple, fresh and well you can make them taste even better (and healthier) than take out. A few of my other favorites are my Baked Orange Chicken and Grilled Sesame Chicken Kabobs. So while I am still realizing it is summer and I have to wear my swimsuit to the pool, I need to fit in more salads like this Asian Kale Salad.

Asian Kale Salad Twitter

So load up your bowl with this Asian Kale Salad with Sesame Ginger Vinaigrette, then grab some ice cream. (Wink, wink.)
Enjoy! XOXO San

How do you make Asian Kale Salad with Sesame Ginger Vinaigrette?

Make the Sesame Ginger Vinaigrette by mixing together rice vinegar, sugar, canola oil, sesame oil, garlic infused olive oil, soy sauce, salt, and toasted sesame seeds in a small Mason jar or bowl. Set in the fridge to chill until ready to serve.

Prepare rainbow kale, cilantro, and cabbage by roughly chopping. To take some of the bitterness from the kale, gently squeeze the kale once you have chopped it.

Mix the kale, cilantro, cabbage, and sunflower greens above together in a large salad or serving bowl.

Top with chopped carrots and red pepper. Add in snap peas, almonds, and wonton crackers.

Add chilled dressing to the salad and gently toss. Top salad with drained mandarin oranges and cooked, chopped chicken breast.

For more of my favorite salad recipes, check out these Best Green Salad Recipes.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Asian Kale Salad with Sesame Ginger Vinaigrette pinterest image

Asian Kale Salad with Sesame Ginger Vinaigrette Recipe

Prep: 20 minutes
Total: 20 minutes
Servings: 6
Calories: 510 kcal
Asian Kale Salad with Sesame Ginger Vinaigrette is packed with bright colors and bold flavors with rainbow kale, red cabbage, cilantro, and sunflower greens.

Ingredients
 

  • 4 cups chopped rainbow kale
  • 1 cup chopped red cabbage
  • 1/4 cup fresh cilantro
  • 1 cup sprouts or baby sunflower greens
  • 2 carrots chopped
  • 1/2 large red pepper chopped
  • 1 cup snap peas cut in half
  • 11 ounce can Mandarin oranges drained
  • 1 cup wonton crackers
  • 1/2 cup sliced almonds
  • 2 chicken breast cooked & chopped, I grilled mine with teriyaki sauce it was a nice addition

Sesame Ginger Vinaigrette

  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 1 tablespoons canola oil
  • 1 tablespoon sesame oil
  • 1/2 teaspoon garlic infused olive oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 tablespoon toasted sesame seeds

Instructions
 

  • Make the Sesame Ginger Vinaigrette by mixing together rice vinegar, sugar, canola oil, sesame oil, garlic infused olive oil, soy sauce, salt, and toasted sesame seeds in a small mason jar or bowl. Set in the fridge to chill until ready to serve.
  • Prepare rainbow kale, cilantro, and cabbage by roughly chopping. To take some of the bitterness from the kale, gently squeeze the kale once you have chopped it.
  • Mix the kale, cilantro, cabbage, and sunflower greens above together in a large salad or serving bowl.
  • Top with chopped carrots and red pepper. Add in snap peas, almonds, and wonton crackers.
  • Add chilled dressing to the salad and gently toss. Top salad with drained mandarin oranges and cooked, chopped chicken breast.
  • Serve immediately or set in the fridge until ready to serve, up to 1 hour before.
Calories: 510kcalCarbohydrates: 68gProtein: 29gFat: 15gSaturated Fat: 1gCholesterol: 54mgSodium: 805mgPotassium: 854mgFiber: 5gSugar: 15gVitamin A: 9275IUVitamin C: 104.4mgCalcium: 169mgIron: 6.5mg
Tried this recipe?Let us know what you think!

 

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9 Comments

  1. Where is the ginger in the sesame ginger vinaigrette?
    Very good, I would use less sugar next time and add ginger 😉

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