Vibrant colors, fresh flavors, packed with awesome nutrition. This is what I love about all salads, and this Asian Kale Salad is no exception! The heartiness of the kale and the asian flavors also really help to spice up the ol’ salad routine.
Just look at those colors!!!
Just look at the vitamins and minerals in the nutrition facts!! In one serving: 73% Vitamin A, 21% Calcium, 23% Iron, and almost 500% Vitamin C!
See, you do NOT need to drink milk or eat meat to get a great amount of calcium and iron, really.
Calories
204 cal
Fat
7 g
Carbs
31 g
Protein
3 g
Serves 2 entrees (4 sides)
Asian Kale Salad
15 minPrep Time
15 minTotal Time
Save RecipeIngredients
- 1 bunch of curly kale
- 1 carrot
- 1 red or yellow bell pepper
- 1/4 small head of purple cabbage
- 1 Tbls sesame oil
- 1 Tbls olive oil
- 1 Tbls rice vinegar
- 1 Tbls Tamari (soy sauce)
- 2 tsp ground ginger
- 1/2 tsp garlic powder
- 2 Tbls pumpkin seeds
- 1 Tbls sesame seeds
Instructions
- For Salad: Tear kale off the ribs and into small pieces. Dice carrot and bell pepper. Chop cabbage. Add to a large bowl.
- For dressing: in a small bowl whisk together sesame oil, olive oil, rice vinegar, soy sauce, ground ginger, and garlic powder.
- Add dressing to salad and toss well with tongs making sure to fully coat.
- Divide into bowls and top with pumpkin seeds and sesame seeds.
- Serves 2 entrees, 4 sides.
- Nutrition Facts are for 1 recipe split in 2.
7.8.1.2
60
https://www.morgansgreencuisine.com/asian-kale-salad/
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