Asian Kale Salad with Sesame Ginger Vinaigrette Recipe
Asian Kale Salad with Sesame Ginger Vinaigrette is packed with bright colors and bold flavors with rainbow kale, red cabbage, cilantro, and sunflower greens.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6
Calories 510kcal
Author Sandra
Ingredients
4cupschopped rainbow kale
1cupchopped red cabbage
1/4cupfresh cilantro
1cupsprouts or baby sunflower greens
2carrotschopped
1/2large red pepperchopped
1cupsnap peascut in half
11ouncecan Mandarin orangesdrained
1cupwonton crackers
1/2cupsliced almonds
2chicken breastcooked & chopped, I grilled mine with teriyaki sauce it was a nice addition
Sesame Ginger Vinaigrette
1/2cuprice vinegar
1/4cupsugar
1tablespoonscanola oil
1tablespoonsesame oil
1/2teaspoongarlic infused olive oil
1teaspoonsoy sauce
1/2teaspoonsalt
pepperto taste
1tablespoontoasted 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.