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  • 3 C kale, finely chopped
  • 2 C broccoli, finely chopped
  • 1 C purple cabbage, sliced thin
  • 4 radishes, sliced thin
  • 6 to 8 baby carrots, cut into matchsticks
  • 6 large Brussels sprouts, sliced thin
  • 1/2 to 3/4 C dried cherries
  • 3/4 C sliced almonds, toasted
  • 4 TBLS low-sodium soy sauce
  • 3/4 C light olive oil
  • 5 TBLS rice wine vinegar
  • 1 1/2 TBLS sesame oil
  • 1 clove garlic, minced
  • 3 TBLS orange blossom honey
  • 1 TBLS fresh ginger, grated
  • 1 1/2 tsp dijon mustard
  • 1/2 tsp crushed red pepper
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I am well known for my comfort food, but I took a turn on the wild side last night, and decided to create a super healthy and delicious meal. Even those who love my comfort food, will love this recipe for my Asian Kale Salad. The Hubby, who is not much of a kale fan, ate two bowls. So, go out and support your local farmers. I got all of these beautiful vegetables from Unity Farms. Top with my homemade Asian dressing, and serve with a few of my Grilled Chicken Kabobs. I assure you, you will not want this meal to end.

a bowl of Asian Kale salad

Be sure to rinse all of the vegetables. Finely chop the broccoli and kale. Place in a large bowl. See pic below for how tiny I was able to cut the broccoli and kale.

finely chopped kale and broccoli in a stainless steel bowl of my Asian kale salad

Thinly slice the purple cabbage. I used about 1/4 of a small head, made three cuts, then sliced super thin. Thinly slice the radishes. Add the the purple cabbage, radishes and dried cherries to the bowl with the broccoli and kale. You can substitute the dried cherries with dried cranberries, if you wish. I just love the flavor the dried cherries lent to this salad.

broccoli, cabbage, radishes and kale in a stainless steel bowl

Create “matchsticks” out of the baby carrots. Cut the ends off of the Brussels sprouts, and thinly slice. Add both to the bowl.

ingredients in a stainless steel bowl for my Asian kale salad

Heat a non-stick pan to just under medium-high. Start toasting the sliced almonds. This is one time you want to hover over the pan. Almonds can burn very easily. Keep tossing them around, so that they toast on both sides. I would not suggest walking away from the pan. If they burn, you will need to start over. Add the toasted almonds directly to the bowl Toss to combine all ingredients evenly.

sliced almonds toasting in a non-stick pan

In a small bowl, whisk all of the ingredients for the Asian dressing. This is a big salad, so you will probably use all of the dressing. It may seem like a lot, but the fresh vegetables really hold up to the dressing well.

Dress the salad, and serve. This Asian Kale Salad paired so well with my Chicken Kabobs. I marinated the chicken with coconut milk and spices. It was a great compliment to this salad. ENJOY! If you love healthy salads, check out my Greek Chicken Salad.

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  1. […] was yearning for a super healthy meal last night. I already knew I was making this wonderful Asian Kale Salad. I just needed something to pair it with. Why not Grilled Chicken Kabobs? I marinated the chicken […]

  2. […] This is a recipe you definitely need to add to your Spring/Summer menu. If available in your area, support your local Farmer’s Markets! My go to is Unity Farms. You can even add your favorite protein…chicken or salmon would be incredible! If you love this fresh salad, you will totally enjoy my Asian Kale Salad! […]

  3. […] Aside from this one for Seared Scallops with Roasted Summer Vegetables, you need to check out my Asian Kale Salad. It’s a winner, and the perfect side dish for Spring and Summer. Paired so very well with […]

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