Happy Monday, friends!
I hope you had a wonderful weekend! I definitely had a productive weekend of cleaning, running errands, working on schoolwork + blog work, and doing some research for an article I’m writing, which may have involved a little wine and beer tasting. Tough job, I know!
Since all of that running around meant eating out as well, I wanted to make this asian kale salad first thing Saturday morning to have on hand for a quick at home meal.
I love using kale in salads because you can make and dress the salad ahead of time and it doesn’t get soggy which is such a time saver! Just make sure you actually massage the dressing into the kale. It’s weird, I know, but helps break down the tough fibers.
Hope you enjoy it as much as I did!
Asian Kale Salad
1 head kale, destemmed and shredded
1/4 head cabbage, shredded
1 cup edamame, cooked
1/2 cup sliced carrots
2 tablespoons sesame seeds, toasted
1 cup dark chicken meat
For the dressing:
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon chili paste
1 teaspoon fresh lemon juice
1 teaspoon honey
salt, to taste
pepper, to taste
Combine kale, cabbage, edamame, carrots, sesame seeds, and chicken in a large bowl.
In a small bowl, combine all dressing ingredients and whisk until completely mixed.
Pour dressing over the kale salad and using your fingers, massage the dressing into the kale.
Serve immediately, and enjoy!
Time: 10 minutes