Asian Crunch Salad Recipe
Kale, green and purple cabbage, mandarin oranges, edamame, carrots, almonds, green onions tossed in an Asian vinaigrette.
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Ingredients
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Salad Base
Asian Vinaigrette
Method
Salad Preparation
- 1
Prepare the Salad Base
Begin by washing and drying the kale. Remove the stems and chop it into bite-sized pieces.
- 2
Cabbage Preparation
Thinly slice the green and purple cabbage. You can use a mandoline slicer for uniform pieces.
- 3
Mix Other Vegetables
In a large bowl, combine the chopped kale, sliced green cabbage, sliced purple cabbage, shelled edamame, shredded carrots, sliced almonds, and sliced green onions.
Vinaigrette Preparation
- 4
Whisk the Vinaigrette
In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, sesame seeds, and a pinch of salt and black pepper.
Combine and Serve
- 5
Toss the Salad
Pour the vinaigrette over the salad mixture and toss well to ensure everything is evenly coated.
- 6
Serve
Divide the salad into serving bowls, and enjoy your delicious Asian Crunch Salad!