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Kale Quinoa 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.
Course
Dinner, Lunch
Cuisine
Asian, Gluten Free, Plant Based, Vegan, Vegetarian
Keyword
asian dressing, healthy salad recipe, kale salad
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
salads
Calories
281
kcal
Author
Amanda
Ingredients
For the Salad:
4
cups
curly kale
destemmed and torn
3/4
cup
shredded carrots
3/4
cup
shredded purple cabbage
1
cup
shelled edamame
thawed
For the Dressing:
2
medium
carrots
peeled and chopped (can use 1 cup of shredded carrots instead)
2
garlic cloves
peeled
1
inch knob
fresh ginger
peeled and chopped
2
Tablespoons
lime juice
about the juice of one lime
2
Tablespoons
agave nectar
2
Tablespoons
rice vinegar
1/2
cup
water
1/4
cup
neutral oil
like canola, grapeseed, avocado
1
teaspoon
sesame oil
1/2
teaspoon
salt
Toppings (optional):
1/4
cup
sliced almonds
Tools:
blender
Instructions
Destem and tear kale. Wash kale by massaging under warm water. Rinse and lay out on towels to dry.
Add washed kale to a large mixing bowl, add carrots, cabbage, and edamame.
Make the Dressing:
In a food processor, add all ingredients to a food processor or blender. Blend until smooth. Taste and add salt if needed.
To serve, add kale to bowls and top with dressing. Add sliced almonds on top.
Video
Notes
You can find shelled edamame in the frozen foods section.
Nutrition
Serving:
1
side salad (1/4 recipe)
|
Calories:
281
kcal
|
Carbohydrates:
34.5
g
|
Protein:
5.7
g
|
Fat:
13.7
g
|
Saturated Fat:
1.9
g
|
Sodium:
87
mg
|
Potassium:
589
mg
|
Fiber:
4.3
g
|
Sugar:
9.2
g
|
Calcium:
90
mg
|
Iron:
2.5
mg