Asian Kale Salad

su-Asian Kale Salad Image

Photo: Jeffery Cross

Yields Serves 4 to 6 Total Time 30 mins
AuthorMaya Conrad, Arcata, CA

Every time reader Maya Conrad brings this salad to potlucks, she leaves with several requests for the recipe. She likes to make a little extra for workday lunches since it holds up well.

Ingredients

 1 bunch kale (about 8 oz.), chopped
 1 bunch cilantro (about 4 oz.), chopped
 3 green onions, thinly sliced on the diagonal
 2 carrots, shredded (about 1 1/4 cups)
 1/2 cup roughly chopped roasted almonds
 1/4 cup reduced-sodium tamari or soy sauce
 2 tablespoons seasoned rice vinegar
 1 teaspoon toasted sesame oil
  Pinch of red chile flakes
Nutrition Facts

Servings 0

Amount Per Serving
Calories 97Calories from Fat 47
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 497mg21%
Total Carbohydrate 11g4%
Dietary Fiber 3.2g13%
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

Toss all ingredients together in a large salad bowl. Let sit, tossing often, until slightly wilted, 15 to 30 minutes.

Ingredients

 1 bunch kale (about 8 oz.), chopped
 1 bunch cilantro (about 4 oz.), chopped
 3 green onions, thinly sliced on the diagonal
 2 carrots, shredded (about 1 1/4 cups)
 1/2 cup roughly chopped roasted almonds
 1/4 cup reduced-sodium tamari or soy sauce
 2 tablespoons seasoned rice vinegar
 1 teaspoon toasted sesame oil
  Pinch of red chile flakes

Directions

1

Toss all ingredients together in a large salad bowl. Let sit, tossing often, until slightly wilted, 15 to 30 minutes.

Asian Kale Salad
IngredientsDirections

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