Asian-Style Kale and Orange Salad

VN:F [1.9.15_1155]
Rating: 3.4/5 (22 votes cast)

14728 TEST!!!!

Ingredients

+ Add to Shopping List
  • 2 cups Tuscan kale, trimmed and chopped
  • 2 cups savoy cabbage, chopped
  • 1 red bell pepper, cut into one-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
  • Your favorite Asian dressing, or make your own 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

Directions

Place all vegetables in a large bowl.  Whisk together the dressing ingredients in a small bowl and adjust seasonings to taste (or use a packaged Asian dressing of your choice). Toss dressing with the vegetables in the bowl. 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. Then cut in half lengthwise and slice. This makes putting citrus into dishes easier.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
Some products may not be available at all stores.
  |   Print Recipe Please Login to Save Recipe

Leave a Comment