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
Asian Chopped Salad with Maple Sesame Dressing
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.
Ingredients
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
Instructions
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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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
Radhika @ Just Homemade says
Never tried eating Kale raw. Salad looks colorful indeed!
Susan 30A EATS says
Your gorgeous salad came across my timeline and caught my eye! Now you have a new fan and follower!
Sylvie says
Thanks Susan!
susan says
I have been making raw kale salads all week. However, I love your asian take on this one! For me, this is next on my menu!
Kitchen Belleicious says
i could see me using that dressing combination in and on so many things. Would be great with couscous and maybe quinoa! What a beautiful salad- who said salads have to be bland and boring! not i! not you!
TidyMom says
this looks beautiful and delicious Sylvie!
Cookie and Kate says
I, for one, absolutely adore kale salads like this one. Looks fantastic, Sylvie!
Amy says
Saw this recipe on Pinterest. I think kale is ok-but pretty much eat it because it is healthy. My husband is definitely not a fan. After convincing my husband to let me make the salad-we were both impressed. Think it will become a regular at our house. Great texture and dressing was really good. I used toasted sesame oil which I think brought more flavor.
Sylvie says
I love hearing that, I'm glad you both enjoyed it!
Helene Dsouza I Masala Herb says
Oh Sylvie I am still marveling at the details in your pictures! I am not that much of a Kale fan, maybe its because it reminds me of spinach or maybe because it isn't a green I grew up with, but your salad looks and sounds sensational tasty. Especially the dressing caught my eye. =P
thyme (Sarah) says
I agree with everyone...it is a beautiful salad. The dressing I think would really lift the seriousness of the kale flavor. I do like kale in soups and baked into other dishes. I do have to mask it pretty much or my family says "no" to it by itself! 🙂