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Asian Kale Edamame Salad |

Asian Kale Edamame Salad

  • Author: by Mary
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 4 1x


  • Dressing
  • 1/4 cup toasted sesame oil
  • 1/4 cup soy sauce
  • 1 Tbsp honey
  • 2 garlic cloves
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp hot sauce (Sriracha or Fix)
  • 2 Tbsp fresh lemon juice
  • 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 Tbsp sesame seeds
  • 1 cup chopped fresh cilantro


  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.


To easily toast cashews, cook them in a skillet over medium heat until they’re golden brown.