Asian Kale Salad - cooking recipe
Ingredients
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6 cups finely chopped kale
2 cups finely chopped cabbage
1 cup dried cranberries
1 cup shredded carrots
1/2 cup sunflower seeds
1/4 cup minced shallot
1/3 cup rice vinegar
1/3 cup mirin
2 tablespoons soy sauce
2 tablespoons white sugar
2 tablespoons minced ginger
2 cloves minced garlic
2 tablespoons avocado oil
2 teaspoons sesame oil
2 cups fresh blueberries
Preparation
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Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
Top salad with fresh blueberries to serve.
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