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Asian kale edamame salad

A crunchy salad with edamame and toasted cashews so good you'll want to to sing about it.

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    This kale salad is spiced up with Asian flavors: sesame oil, soy sauce, ginger, cilantro, garlic, and edamame.
    The Kitchen Paper
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When I moved into my apartment last month I was worried it might be noisy. I’m in the corner unit, so I really only share one bedroom wall and one kitchen wall with two separate neighbors, but then I have people above and below, too. Thankfully, this building is either soundproofed extremely well, or I live with a bunch of very quiet people. At this point, I’m really hoping it’s the first … otherwise I’m afraid my neighbors are going to start sending me hate mail for singing at the top of my lungs allllll day long.

Should we talk about salad? OR SING ABOUT IT!? 

This salad has a bunch of my favorite Asian flavors: sesame oil, soy sauce, spicy stuff (I used FIX Hotsauce, which is great stuff!), ginger, cilantro, garlic, and edamame! I think I only have one other recipe (sushi salad) with edamame on The Kitchen Paper.

Recommended: 22 recipes using kale

Blend up your dressing, chop of your veggies, toss it all together: BOOM. Salad. Easy! AND HEALTHY! Legitimately healthy.

If you follow me on snapchat (which you should. @thekitchenpaper) you got to see a sneak peek of what I did with the leftover cabbage. Hint: it rhymes with shmauwer-pout!!! We’ll see how that turns out.

Asian kale edamame salad
Serves 4

For the dressing:
1/4 cup toasted sesame oil
1/4 cup soy sauce
1 tablespoon honey
2 garlic cloves
1 tablespoon minced fresh ginger
1 tablespoon hot sauce (Sriracha or Fix)
2 tablespoons fresh lemon juice
 

For the salad:
1 cup shelled edamame, cooked
4 cups torn kale leaves
1 cup shredded purple cabbage
2 large carrots, sliced into thin 1/2 moons
3 green onions, chopped (green and white parts)
2 bell peppers, sliced
2/3 cup cashews (toasted*, if you have time!)
1 tablespoon sesame seeds
1 cup chopped fresh cilantro

*Note: To easily toast cashews, cook them in a skillet over medium heat until they're golden brown.

1. Combine all dressing ingredients and blend until smooth. Set aside.

2. Cook your edamame according to instructions. Set aside to cool, then shell (end up with 1 cup shelled).

3. Tear the kale and drizzle with a little bit of oil. Massage until slightly softened — about 3 minutes.

4. Combine all of the salad ingredients, and toss with the dressing. Serve immediately.

Related post on The Kitchen Paper: Quinoa sushi salad

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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