This Asian inspired chopped salad features kale, cabbage and carrots tossed in a maple-sesame dressing.
Kale: love it or hate it?
From smoothies, to chips, to salads, Kale is the vegetable of the moment. But with its rough texture and bitter flavor this nutrient dense green needs a bit of love to coax out its softer side. Luckily it turns out that's quite easy to do.
A variation on a traditional chopped salad, this salad features ribbons of kale, cabbage and carrots tossed in an Asian inspired maple-sesame dressing. Its bright clean flavors are a welcome change of pace in a season of heavier fare.
What kind of kale is best for salads?
The long pebbled leaves of Tuscan (Lacinato) kale are more tender and delicate than its curlier cousin and works especially well in salads like this one.
How to make an Asian chopped salad:
- A good rub down with a slick of olive oil and the once sturdy kale leaves soften into silky green noodles. The massage is simple, once you've washed and sliced the kale, pour a bit of olive oil over it in a bowl and start rubbing the leaves together until they soften.
- Add a cool and crunchy mix of sliced Napa cabbage, baby bok choy and shaved carrots and you have the beginnings of a decidedly fresh and easy dinner.
- Unlike lettuce, kale salads can sit dressed and taste even better when given a little extra time to marinate and soak in the slightly sweet and toasty notes of the maple-sesame dressing, making it a natural for potlucks and parties.
More recipes like this to try:
- Carrot Cabbage Slaw with Orange Sesame Dressing
- Cucumber Carrot Kelp Noodle Lettuce Wraps
- Cucumber Noodles with Ginger Sesame Scallion Sauce
A variation on a traditional chopped salad, this sliced version features a ribbons of kale, cabbage and carrots tossed in an Asian inspired maple-sesame dressing.
For the Dressing:
- 2 Tablespoons/30ml extra virgin olive oil
- 1 Tablespoon/15ml toasted sesame oil
- 2 Tablespoons/30ml apple cider vinegar or coconut vinegar
- 1 Tablespoon/15ml real maple syrup
- 1 Tablespoon/15ml coconut aminos
- 1 small clove of garlic, finely minced on a microplane
For the Salad:
- 1 bunch lacinato kale (also known as Tuscan kale)
- 1 small head (or half of a larger head) of Napa cabbage, finely shredded
- 1 baby bok choy, thinly sliced
- 4 medium carrots, shaved into long strips with a peeler
- 2 Tablespoons toasted sesame seeds or hemp seeds
Make the Dressing:
- In a small bowl, whisk 2 Tablespoons of the olive oil, the sesame oil, vinegar, maple syrup, coconut aminos and minced garlic.
Make the Salad:
- Strip the stems from the kale leaves and roll the leaves in a bundle then slice horizontally into very thin strips.
- In a large bowl combine the kale and remaining 1 Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
- Add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.
- Top with toasted sesame or hemp seeds and serve.
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Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 268mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.