Chopped Thai Kale Salad

This recipe is from my Aunt Sachi and everyone who I have ever served it to has loved it - even the non-kale lovers!



1/3 cup avocado or other vegetable oil

3 cloves of garlic

3 Tbsp soy sauce/ Tamari

2 Tbsp water

2 Tbsp white vinegar

2 Tbsp honey

1 Tbsp sesame oil

1 Tbsp grated ginger

Squeeze of lime juice

Mix all of these ingredients together in a blender.



16 oz frozen edamame (cooked)

5-6 cups chopped kale

3 large carrots (shredded)

bell peppers (finely sliced)

1 cup cilantro leaves

3 green onion (finely sliced)

¾ cup chopped peanuts

Use organic ingredients where possible for a tastier and much healthier salad. Mix together with dressing, top with nut mix below. Leave out the butter, cooking and noodles for a healthier, wheat free, vegan version. 


Crunchy Topping

3 Tbsp melted butter

1//2 cup sliced almonds

3 Tbsp sesame seeds

1 pkg dried Chinese “block” noodles crunched up (do not use the seasoning pkg)

Combine and spread over a cookie sheet. Bake at 350 for 10 minutes. Allow to cool before topping on salad. Store leftover toping in sealed container for later.

Unlike most salads, this one is enjoyable the next day.