Sunday, March 29, 2015

Taste the Rainbow Kale Salad

I like to call this Taste the Rainbow because it is so colorful.  To me, it is just a cheerful salad to eat.

The inspiration from this salad came from a Thai salad on another website, but I can't find the name to link it. I have changed the salad itself as well as the dressing to suit our tastes.  One of the biggest differences was that instead of blending the edamame and cashews to chop them up I left them whole. I'd rather have a chunky salad than a slaw type salad.

Thai Lime and Chili spiced cashews are recommended, but if those aren't available or you are trying to cut out sodium, plain cashews work just as well.

The dressing is quite thin, which keeps the salad from being heavy.  It stores well for leftovers the next day but needs to be shaken before pouring on leftover salad.


1 - large 10oz bag of chopped Kale
3 medium Carrots, sliced ( I used tri-color carrots)
1 Red Pepper, chopped
3/4 cup Cilantro, rough chopped
1/4 cup minced Red Onion or Green Onion
1.5 cups shelled Edamame (out of the shell)
3/4 cup Cashews
   *  ground black pepper and sesame seeds as garnish
2 Tbsp Toasted Sesame Oil
3 Tbsp low sodium Soy Sauce, or gluten free Tamari
2 Tbsp Lemon Juice
3 Tbsp Rice Wine Vinegar
2 Tbsp Maple Syrup
1 tsp fresh grated Ginger
3 cloves Garlic, minced


1.  Rinse the kale and pick out and discard any woody stems.  In a large mixing bowl, massage the kale with both hands until it is a shiny green and reduces in bulk a bit.  This will help remove any bitterness.

2.  To the kale add the carrots, red pepper, cilantro, and onion.  Toss to combine.  

(massaged kale with carrots, red pepper, cilantro, and onion)
3.  If using frozen edamame, thaw in hot water in the microwave a few minutes. Rinse and drain.

4.  Blend dressing ingredients:  sesame oil, soy sauce, lemon juice, rice wine vinegar, maple syrup, ginger and garlic.  You can use a blender or whisk.  Set aside.

5.  I like to set aside two bowls of salad for lunch the next day and then plate the remainder on two large dinner plates.  Top all four servings with the edamame and cashews.  You can eat it all now or save some for later depending on how many you are feeding.

6.  Drizzle dressing over plated salads.  If you are saving salads for lunch the next day store the leftover dressing in a small plastic container for portability.  Shake before pouring the next day.

7.  I like to sprinkle the salad with fresh ground black pepper and, when I have them on hand, sesame seeds.

(Edamame added then tossed in dressing before plating)
     * Pictured above - Alternatively you can mix the edamame with the other veggies and toss with dressing.  Then plate the salad and top with cashews and black pepper.  Only do this if you are eating the entire salad.  It will get soggy overnight if it has dressing mixed in.

-Bon Appetit

" No one has ever gotten fat from eating too much kale." Author Unknown


  1. Looks like a really tasty salad with a good dressing. And I like the addition on the edamame.

    1. Thanks Richard. We have been enjoying it about once a week lately.

    2. The cilantro turned out to be a bit much. I reduced it to half and added tomatoes instead of pepper and used lime juice and it a lot. II couldn't find the same cashews but FM had thai cashews. I've been using kale for smoothies for a while but have never tried it in a salad until recently.

    3. One of the great things about salads is how versatile they are for adapting to your tastes. I like the idea of tomatoes in the salad. Thanks for the tip.

      I like kale in a salad. It has a nice texture.

  2. I love kale! Excellent recipe.

    1. I too love kale. Never tried it before we went vegan. I was missing out.