Asian Kale Salad with Soy Ginger Dressing

I LOVE KALE! And Starbucks. And listening to Top 40 jams when I drive, wandering around Target, watching Vanderpump Rules and other Bravo Shows, Instagram-ing my dog, and texting with tons of emojis. Yes, I’m a basic kale bitch. And I love every minute of it.

Asian Kale Salad Edamame Soy Ginger

But for real, I do love me some kale. Specifically I like raw kale. For some reason I don’t like it cooked or in chip-form, but give me a kale salad and I will eat it til the cows come home (which they can do peacefully to my open arms, as I adore cows and do consume them). Another basic love I have is sushi. Actually, I tend to adore Asian flavors in general. So why not combine kale and Asian flavors into a salad? It sounds like the basic bitch dream come true. Bring it on.

Asain Kale Salad

April’s Recipe Redux involves making a dish and eatin’ it twice. Aka repurposing leftovers from one dish to make something else. I love this idea. Because sometimes leftovers sit in the fridge, untouched, until they are past their food saftey-consumption time limit, and ends up in the garbage. This makes me sad. I get sad when good food goes bye-bye.

Asian Kale Salad Edamame Soy Ginger

So step one: make this salad. Step two: use the leftovers to make Cold Soba Noodles with Asian Kale Salad Noodles and Soy Ginger Dressing. You could even make them together for a balanced complete meal! Who doesn’t love salad and pasta? They are the quintessential pair, like me and my dog Millie.

Asian Kale Salad vegan edamame

I have two handy shortcuts you can use thank you to Trader Joe’s. One: use the new Cruciferous Crunch salad blend in place of kale and shredded cabbage. Step two: use their Sesame Ginger Soy Vinaigrette if you are too lazy or busy to make your own dressing. Or make errthing from scratch. Anyway you kale, it’s gonna be great. Crunchy, sweet, savory, umami, fresh and delicious, this Asian Kale Salad is the perfect lunch bite to satisfy your kale and Asian cravings in one bowl.

Prep Time: 15 minutes
Cook Time: 0 minutes
Level: Easy

serves 2-3, or 1-2 with leftovers for Cold Soba Noodle Salad with Sesame Soy Ginger Sauce. 

Ingredients – Salad:

  • 2 cups kale, cut thinly or shredded
  • 1 cup cabbage (red or green, or a mix)
    • {want a shortcut? Trader Joe’s makes an awesome Cruciferous Crunch salad Mix of shredded kale, brussels sprouts, and cabbage! sub 3 cups of this}
  • 1 red bell pepper, julienne
  • 1/4 cup carrots, julienne
  • 1/3 cup sugar snap peas or snow peas
  • 1/2 cup edamame, shelled
  • 1/4 cup green onions, cut into coins
  • 2 tablespoons cashews, peanuts, or sesame seeds (optional)

Ingredients – Dressing (makes about 1/2 cup, if you’re planning to use it for the Soba noodles, as well, you may want to double recipe):

  • 1/4 cup canola or sesame oil
  • 3 tablespoons soy sauce sauce
  • 2 tablespoons wine vinegar or rice vinegar
  • 2 tablespoon brown sugar or honey
  • 1 clove garlic, mined
  • 1 tablespoon fresh ginger, grated (or 1/2 teaspoon dried ginger)
  • 1 tablespoon sesame seeds
  • salt & pepper to taste
    • {shortcut #2: use Trader Joe’s Sesame Ginger Soy Dressing, which this recipe is loosely based off of. it’s delicious}

Trader Joe's Soy Ginger Sesame Vinegarette


1. Slice kale and cabbage into thin ribbons. Julienne bell pepper and carrots. Half snap peas, lengthwise. Place in a bowl with edamame. Toss gently.

2. Assemble dressing in a small bowl. Combine oil, soy sauce, vinegar, sugar/honey, minced garlic, ginger, and sesame seeds. Whisk with fork to combine. Pour over salad as desired.


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