Asian Kale Salad

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Fresh veggies tossed in a quick and easy sesame ginger dressing, garnished with crunchy wonton strips and creamy avocado – this Asian kale salad is a meal prep lover’s dream! Make it on Sunday night and enjoy fresh, veggie-filled lunches all week!

How to make Asian kale salad:

You’ll start with a wide array of fresh veggies, cooked quinoa, wonton strips and sliced almonds. The best part about this salad is all the fresh ingredients! Talk about eating the rainbow…!!

For the salad, combine kale, broccoli slaw, edamame, carrots, cabbage, red pepper, quinoa and cilantro in a large bowl.

For the dressing, combine soy sauce, rice vinegar, olive oil, tahini, brown sugar, ginger, garlic powder, sesame oil, salt and pepper in a large mason jar and shake until well emulsified.

Drizzle salad with dressing and toss to coat evenly.

Finish the salad with almonds, wonton strips, avocado and sesame seeds.

Why you’re going to love this Asian salad:

• It’s fresh! This Asian kale salad is loaded with a wide variety of fresh veggies which means not only is a delight for your eyes, it will also leave your taste buds singing!
• It’s flavorful! Don’t even get me started on this sesame ginger dressinggggggg! Loaded with all your favorite Asian flavors, this dressing is actually borrowed from my favorite Sesame Ginger Asian Noodle Salad recipe! Because, if it ain’t broke – don’t fix it, right?!
• It’s easy! There’s little to no cooking required! The quinoa is the only thing you have to cook and if you’re short on time, feel free to skip it. You don’t need any fancy skills or kitchen gadgets for this recipe either which makes it a breeze to throw together.

Tips for making the best Asian kale salad:

• If you’ll be enjoying this salad throughout the week, wait to add the dressing until just before serving. I like to divide the salad mixture (with almonds and sesame seeds) into 6-8 containers so I have quick lunches or dinners for the week. Then just before serving, drizzle it with dressing, slice the avocado and add the crunchy wonton strips (the wontons will get soggy if they sit in the salad for too long).
• Customize the veggies to fit your personal taste! Try to keep the ratios the same but feel free to add extra kale in place of cabbage or crunchy cucumbers in place of the red pepper. Use the vegetables that you and your family like in this recipe!
• The fresher the ingredients, the better! If you’re lucky enough to have a farmer’s market near by, check out their locally grown produce to find the freshest, most flavorful veggies for this Asian kale salad!
• Don’t be overwhelmed by the amount of ingredients in this recipe! There are a lot of different things, but they come together very easily and quickly. And if you eat a lot of Asian food, you’ll likely have most of the dressing ingredients in your pantry already!

Other vegetarian lunches your family will love:

• Sesame Ginger Asian Noodle Salad
• Easy Vegetarian Lasagna
• Vegetarian Mexican Breakfast Casserole
• Easy Vegan Tomato Soup
• Simple Vegetarian Enchiladas

Asian Kale Salad

★★★★★ 5 from 1 reviews

• Author: Kylie Lato
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: No Cook
• Cuisine: American

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Description

This Asian kale salad is loaded with fresh veggies and crispy wonton strips tossed in a quick and easy sesame ginger dressing!

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Scale 1x2x3x

Ingredients

Salad:

• 4–6 cups chopped kale
• 12 oz. broccoli slaw
• 1 cup shelled edamame
• 1 cup shredded carrots
• 1 cup thinly sliced cabbage
• 1 red pepper, thinly sliced
• 1 cup cooked quinoa
• 1/2 cup chopped cilantro
• 1/2 cup sliced almonds
• 1/2 cup crispy wonton strips
• 2 avocados, thinly sliced
• 2 tablespoons sesame seeds

Dressing: 

• 1 cup low sodium soy sauce
• 1/3 cup rice vinegar
• 1/4 cup olive oil
• 2 tablespoons tahini
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• Kosher salt
• fresh cracked pepper

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Instructions

1. Combine kale, broccoli slaw, edamame, carrots, cabbage, red pepper, quinoa and cilantro in a large bowl.
2. Combine dressing ingredients in a mason jar. Shake until well emulsified. 
3. If enjoying right away, drizzle salad with dressing and toss to coat evenly. See notes below if you’ll be enjoying this salad later or throughout the week for easy lunches. 
4. Finish the salad with almonds, wonton strips, avocado and sesame seeds.

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Notes

If you’ll be enjoying this salad throughout the week, wait to add the dressing until just before serving. I like to divide the salad mixture (with almonds and sesame seeds) into 6-8 containers so I have quick lunches or dinners for the week. Then just before serving, drizzle it with dressing, slice the avocado and add the crunchy wonton strips (the wontons will get soggy if they sit in the salad for too long).

Customize the veggies to fit your personal taste! Try to keep the ratios the same but feel free to add extra kale in place of cabbage or crunchy cucumbers in place of the red pepper. Use the vegetables that you and your family like in this recipe!

The fresher the ingredients, the better! If you’re lucky enough to have a farmer’s market near by, check out their locally grown produce to find the freshest, most flavorful veggies for this Asian kale salad!

Don’t be overwhelmed by the amount of ingredients in this recipe! There are a lot of different things, but they come together very easily and quickly. And if you eat a lot of Asian food, you’ll likely have most of the dressing ingredients in your pantry already!

Keywords: chopped salad, Asian salad, Asian salad dressing