This Asian Kale Salad with Sesame Ginger Vinaigrette is packed with bright colors and bold flavors with rainbow kale, red cabbage, cilantro and my new favorite baby sunflower greens, if you haven’t try these yet, run to the store…now. Tossed in a Sesame Ginger Vinaigrette, this salad will encourage you to eat salad every night of the week.
In between my homemade ice cream, S’mores dip and chocolate chip cookie dough bites, I try to get in my greens. I know not as easy as chocolate, right? But essential for a balanced diet (sigh).
This summer I have shared several kale salads, I even went as far to say that our food theme for the summer is kale. And here I am again sharing another amazing recipe featuring kale. What makes this salad AMAZING is the Sesame Ginger Vinaigrette. I can’t get enough of it. It is seriously my favorite dressing in the entire world. Take that Panera, I got you beat…trust me this Sesame Ginger Vinaigrette is a dressing that will become a regular on your menu and have you eating kale like it is chocolate. Okay, maybe not like chocolate, but you know what I mean.
I love Asian dishes. They are usually simple, fresh and well you can make them taste even better (and healthier) than take out. A few of my other favorites are my Baked Orange Chicken and Grilled Sesame Chicken Kabobs. So while I am still realizing it is summer and I have to wear my swimsuit to the pool, I need to fit in more salads like this Asian Kale Salad.
So load up your bowl with this Asian Kale Salad with Sesame Ginger Vinaigrette, then grab some ice cream. (Wink, wink.)
- 4 cups chopped rainbow kale
- 1 cup chopped red cabbage
- ¼ cup fresh cilantro
- 1 cup sprouts or baby sunflower greens (my favorite)
- 2 carrots, chopped
- ½ large red pepper, chopped
- 1 cup snap peas, cut in half
- 1 can Mandarin oranges, drained
- 1 cup wonton crackers
- ½ cup sliced almonds
- 2 chicken breast, cooked & chopped, I grilled mine with teriyaki sauce it was a nice addition
- Sesame Ginger Vinaigrette
- ½ cup rice vinegar
- ¼ cup sugar
- 1 tablespoons canola oil
- 1 tablespoon sesame oil
- ½ teaspoon garlic infused olive oil
- 1 teaspoon soy sauce
- ½ 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 sun flower 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 mandrain oranges and cooked, chopped chicken breast.
Serve immediately or set in the fridge until ready to serve, up to 1 hour before.