Asian Kale Salad With Sesame Dressing

1. Curly kale: I like using curly green kale for this recipe – this is the same variety that is used in the Whole Foods version. That said, you could likely make this with lacinato/dinosaur kale as well!
2. Shredded carrots (optional): Shredded carrots are not part of the Whole Foods recipe, but I thought they were a fun addition to add for a pop of colour and texture. I like purchasing pre-shredded carrots, or you can quickly shred them in a large food processor. You may leave them out, if preferred.
3. Olive oil:  I like to use either a high-quality extra virgin olive oil or avocado oil as the base of this recipe. Avocado oil has a more neutral flavour, but both pair well with the rest of the ingredients.
4. Toasted sesame oil:  This oil is made from toasted sesame seeds and adds that perfect touch of sesame flavour to this recipe. Toasted sesame oil (versus regular sesame oil) has a more concentrated flavour and is better as a finishing/dressing oil versus a cooking oil.
5. Tamari or soy sauce: You may use either tamari or soy sauce in the dressing. Unlike soy sauce, tamari is a gluten-free option if you follow a gluten-free diet. Both tamari and soy sauce provide an umami flavour to this salad, as well as sodium, so you likely won’t need to add extra salt.
6. Lemon: A touch of freshly squeeze lemon juice helps to balance out the salty flavours from the tamari.
7. Garlic: Freshly minced garlic cloves add some more texture to the dressing. That said, you are welcome to use garlic powder in a pinch.
8. Ground ginger: I like using pre-ground ginger in this dressing – it’s quick to throw in, dissolves easily, and has a slightly more subtle flavour compared to the freshly grated variety.
9. Sesame seeds: You may use either black or white sesame seeds. The white version adds more visual contrast to the salad, but from a flavour standpoint either will work.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Using clean hands, massage the dressing into the kale for about 60 seconds. You really want to knead and squeeze it in there to help soften the kale.

Toss in the shredded carrots and sesame seeds. Allow the kale to sit in the fridge for about 30-60 minutes. This will help the kale to soften and the flavours to really set in.

PS. I have a whole post about how to massage kale if you want to learn more, with more massaged kale recipes + detailed instructions (although I promise it’s actually very simple!)

This Asian kale salad works best as a side salad to your favourite proteins. From a flavour standpoint, I’d keep these proteins simple and cook them with ingredients like olive oil, garlic, lemon, etc. Some ideas:

• salmon or other fish – when I purchase the Whole Foods version of this salad, I often pair it with baked salmon!
• sautéed shrimp or scallops
• chicken, steak, or pork
• tofu or tempeh
• hard-boiled eggs

For more specific recipes, here are some protein dishes from the blog with Asian-inspired flavours:

• baked miso maple ginger salmon
• honey garlic salmon parcels
• honey garlic tofu with soy + sesame
• crispy baked miso maple tofu

For a more filling dinner, you can also add a side of grains like rice or quinoa. I also love it with some simple roasted white potatoes, sweet potatoes, or Japanese sweet potatoes!

They don’t call kale a superfood for nothing! Just one cup of kale provides over 100% of your daily needs for:

• vitamin A (206%)
• vitamin K (684%)
• vitamin C (134%)

Kale is also a good source of other micronutrients like:

• manganese
• magnesium
• potassium
• calcium
• copper
• vitamin B6

That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy. In addition to micronutrients, kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits.

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• Crunchy Broccoli Kale Salad With Tahini

Did you give this Asian Kale Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

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