Chopped kale, carrots, purple cabbage, and quinoa all covered in a zesty carrot ginger dressing? Sign me up! This salad is super healthy and can be whipped up in less than 20 minutes! This salad recipe is the perfect vegan meal!
Have any of you been to a Hibachi restaurant and asked for double salad instead of the soup? Well, this girl has. And it’s not just because I’m a big salad fan, but the dressing is ADDICTING people. It’s about time I create it! Making your own dressing is a lot healthier, but sometimes I can get lazy too and opt-in for the storebought brands. Believe it or not, sometimes a dressing can actually make your salad a very unhealthy meal (thanks to canola oil and refined sugars)! I love this carrot ginger recipe because it doesn’t require a lot of ingredients and can be made in minutes!
How to make carrot ginger dressing
The main ingredients in this dressing are in the title – carrots and ginger! Which is actually kinda cool that you’re getting vegetables in your dressing too. Fresh ginger brings a nice kick to this recipe and is healthy for you as well.
- Start by peeling and chopping fresh ginger and carrots in placing in a food processor or blender. Add minced garlic, agave, rice vinegar, olive oil, sesame seed oil, and water. Turn food processor on high and let it do the work.
Tip: Some food processors or lower grade blenders can make this dressing kind of chunky from the carrots as oppose to silky smooth. You can try adding water to thin, but it’s ideal to use a strong tool to do the job! If you don’t have great equipment, it’s okay! I promise the taste will not be compromised!
Any combination of vegetables and protein is great with this carrot ginger dressing. Swap out spinach or romaine for kale, add edamame or tofu for some extra protein, or add toasted almonds and cashews on top for a nice crunch! No matter what vegetable/protein route you choose to take, I swear this dressing is a winner.
So next time you run into a work lunch rut and are seeking to step your game up, look no further with this chopped kale salad. Not only is it filling and satisfying, it’s so simple to make yet so healthy! Whether you make this salad recipe as a side dish for dinner or make a huge bowl as a meal, this kale salad with carrot ginger dressing is exactly what you need in your life, my friends.
If you tried this kale salad with carrot ginger dressing, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Kale Salad with Carrot Ginger Dressing
This healthy vegan salad is PACKED with real ingredients and is so delicious. Kale, quinoa, carrots, and cabbage, all topped with a zesty carrot ginger dressing! You won't believe how quick and easy it is to make this entire salad start to finish.
For the Salad:
- 4 cups curly kale destemmed and chopped
- 3/4 cup shredded carrots
- 3/4 cup shredded purple cabbage
- 1/2 cup quinoa uncooked
For the Dressing:
- 2 medium carrots peeled and chopped
- 1/2 teaspoon garlic clove minced
- 2 Tablespoons fresh ginger peeled and chopped
- 2 Tablespoons lime juice about the juice of one lime
- 2 Tablespoons agave nectar
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 Tablespoons olive oil or other neutral oil like grapeseed
- 1 1/2 teaspoon sesame oil
- salt to taste
- 1/4 cup sliced almonds
Place 1 cup of water in a pot on high heat. Bring to boil.
Rinse quinoa in sieve and place in the pot of boiling water. Place lid on the pot and reduce heat to low-medium. Cook until all water is evaporated (about 15 minutes). Remove from heat and let sit.
Destem and wash kale. Chop into large pieces.
Add washed kale to a large mixing bowl, add carrots and cabbage.
Fluff quinoa with a fork and add to salad. Mix well.
In a food processor, add all ingredients (minus the salt) to a food processor or blender. Blend until smooth. Add more water to thin if necessary
To serve, add kale to bowls and top with dressing. Add sliced almonds on top (optional)
Note: This recipe was loosely adapted from Cookie + Kate!
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