August 29

Sesame Ginger Kale Salad

This is a great lunch or dinner salad. It can get so big that you’ll be tired of chewing at the end of it. lol.

We actually make this pretty often for a great colorful salad to take for lunch at work.  This was definitely influenced by Traci, as kale isn’t always one of my go-to veggies. But being that this salad has so much flavor, I have yet to complain about it.

Sesame Ginger Kale Salad

Course Salad
Cuisine American, Japanese
Servings 4


Sesame Ginger Vinaigrette

  • 1/4 cup Soy Aminos
  • 2 tsp Cornstarch
  • 1/4 cup Cooking Oil any nuetral oil, or sub garlic oil and remove garlic below
  • 2 cloves Garlic
  • 1/4 cup Rice Vinegar
  • 3 tbsp Ginger grated
  • 1 tbsp White Sesame Seeds


  • 8 leaves Curly Kale roughly chopped
  • 1 cup Carrots shredded, optional
  • 4 Radishes thinly sliced
  • 1 cup Edamame shelled
  • 1 Avocado sliced
  • 2 tsp Sesame Seeds black or white


  • Whisk together the cornstarch and soy sauce until cornstarch is dissolved. In a small saucepan (or microwave-safe container), combine the mixture with the remaining ingredients for the dressing. Heat over medium-high heat, stirring frequently (or in the microwave in 15 second increments stirring after each increment) until it begins to simmer. Continue heating until vinaigrette thickens slightly, about 2 minutes.
  • At least 30 minutes and up to a day before serving, toss kale with 2 tablespoons of the vinaigrette and massage dressing into kale leaves.
  • Toss kale with carrots, radishes, edamame, and avocado.
    Add vinaigrette until it is dressed to your liking. You won't need all of the vinaigrette for this recipe, but it can be refrigerated for 2 to 3 weeks. Sprinkle with extra sesame seeds.


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Posted August 29, 2018 by Food.PWWF in category "Dinner", "Lunch", "Salad

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