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Asian Kale Salad

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"This power salad is packed with super foods and topped with a subtle Asian toned dressing that pairs well with pot stickers or as a refreshing stand alone at your next barbeque. Add sliced almonds for extra crunch."
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2 h 20 m servings 268 cals
Original recipe yields 6 servings (12 cups)

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  • Prep

  • Ready In

  1. Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
  2. Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
  3. Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
  4. Top salad with fresh blueberries to serve.


  • Cook's Notes:
  • Mirin is a sweet alcoholic rice seasoning. I use Kikkoman® Aji-Mirin because it has a low enough alcohol content to be sold in grocery stores.
  • The soy sauce in the dressing is optional, I just really like soy sauce.
  • I also prefer the recipe without blueberries.

Nutrition Facts

Per Serving: 268 calories; 13.2 g fat; 32.7 g carbohydrates; 6.4 g protein; 0 mg cholesterol; 353 mg sodium. Full nutrition

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