Crunchy Asian Kale Salad
If you love chopped crunchy salads with lots of fresh veggies, and a wonderful dressing, this is sure to please even the pickiest of appetites.
Ingredients
- 1/2 head green cabbage chopped and washed
- 1/2 head red cabbage chopped and washed
- 1 bunch kale chopped and washed
- 3 carrots peeled and chopped
- 1 bunch romaine lettuce chopped and washed
- 1 bunch Italian parsley chopped fine and washed (stems removed)
- 1 bunch green onions cleaned, trimmed and chopped
- 1 cup cherry tomatoes washed and cut in half
- 1/2 cup sunflower seeds
Dressing
- 1/4 cup coconut milk
- 1/2 cup almond butter
- 1/4 cup lime juice
- 3 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1 tbsp soy sauce low sodium
- 1/4 cup honey
- 1 tsp garlic minced
- salt and pepper to taste
Instructions
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Wash and chop all the vegetables, then dry on kitchen towels to ensure that water has been removed.
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Place all chopped vegetables in a large bowl, then place bowl in refrigerator.
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In a blender, add the coconut milk, almond butter, lime juice, vinegar, sesame oil, soy sauce, honey, minced garlic, and a little salt and pepper. Blend until thoroughly mixed.
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Pour dressing over salad and toss to coat.
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Serve immediately.
Recipe Notes
OPTIONAL: You can also top the salad with crumbled bacon, chopped rotisserie chicken, grilled chicken, chopped steak, chopped egg, chopped peanuts or pecans, crunchy noodles or your favorite toppings.