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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Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
6
Yield:
12 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.

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  • 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.

  • Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.

  • Top salad with fresh blueberries to serve.

Cook's Notes:

Mirin is a sweet alcoholic rice seasoning. I use Kikkoman(R) 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

268 calories; protein 6.4g 13% DV; carbohydrates 32.7g 11% DV; fat 13.2g 20% DV; cholesterol 0mg; sodium 353.3mg 14% DV. Full Nutrition
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