Kale, Orange and Cabbage Salad with Asian Dressing

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  • 2 cups Tuscan kale, trimmed and chopped
  • 2 cups savoy cabbage, chopped
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 medium carrot, sliced thinly on the diagonal
  • 1 English cucumber, diced
  • 1 red onion, thinly sliced
  • 1 large orange prepared according to note below
  • Creamy Asian Dressing:
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon (or to taste) chili garlic sauce or other Asian hot sauce
  • 1 teaspoon minced fresh ginger
  • 1/2 cup mayonnaise
  • 1/2 cup dry roasted, salted cashews or nut of your choice


Place all vegetables in a large bowl. Whisk together the dressing ingredients in a small bowl and adjust seasonings to taste. Toss with the vegetables in the large bowl and top with cashews.


To prepare orange: Cut a thin section off the top and bottom. Hold the orange on a cutting board, using a knife to basically peel around all sides. This removes more pith and is easier than segmenting. Now cut in half lengthwise, and slice. This makes putting citrus into dishes much more doable.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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