RECIPE
16 INGREDIENTS7 STEPS20MIN

Chopped Kale Salad with Edamame, Carrot and Avocado

4.6
22 Ratings
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Cookie and Kate
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A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil, and soy. This salad is vegan and gluten-free. Yields 2 enormous salads or 4 medium.

20MIN

Total Cooking Time

16

Ingredients
Cookie and Kate
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Ingredients
US / METRIC
Servings:
4
Serves 4
Salad
1 bunch
preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too
1 cup
Snow Peas , chopped
1
Large Carrot , peeled
1
Small Red Bell Pepper , deseeded, chopped
1 cup
Organic Edamame
1
Avocado , pitted, sliced
1
Large Shallot , finely sliced
1 bunch
1 bunch
Tamari-Ginger Vinaigrette
1/4 cup
2 Tbsp
Rice Vinegar
1 Tbsp
1/2 Tbsp
3 cloves
Garlic , minced
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Author's Notes

STORAGE SUGGESTIONS: Leftovers will keep well in the fridge for a day or two. MAKE IT GLUTEN FREE: Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.

Directions

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Step 1
Take the Carrot (1) and make ribbons with a vegetable peeler and set aside.
Step 2
Slice off ends of Snow Peas (1 cup) and set aside.
Step 3
Use a chef’s knife to remove the tough ribs from the Kale (1 bunch) then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl.
Step 4
Sprinkle the kale with Fine Sea Salt (1 pinch) , and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is dark green and fragrant.
Step 5
Add snow peas, carrot ribbons, Red Bell Pepper (1) , Organic Edamame (1 cup) , Avocado (1) , Shallot (1) , Fresh Cilantro (1 bunch) , and Fresh Thai Basil (1 bunch) in the bowl.
Step 6
To make the vinaigrette, whisk together Olive Oil (1/4 cup) , Rice Vinegar (2 Tbsp) , Fresh Ginger (1 Tbsp) , Low-Sodium Soy Sauce (1 Tbsp) , Lime Juice (1/2 Tbsp) , and Garlic (3 cloves) until emulsified.
Step 7
Toss the dressing together with the salad ingredients and serve.

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