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.
- 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
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: 510kcal | Carbohydrates: 68g | Protein: 29g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 805mg | Potassium: 854mg | Fiber: 5g | Sugar: 15g | Vitamin A: 9275IU | Vitamin C: 104.4mg | Calcium: 169mg | Iron: 6.5mg