• 4 Ratings

Kale recipes can err on the bitter side, but not this sesame kale salad. A ginger-soy dressing dresses the kale salad recipe up so everyone will ask for seconds.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

25 mins
about 1 cup each


Ingredient Checklist


Instructions Checklist
  • In a small saucepan cook edamame in boiling water for 3 to 4 minutes or until tender; drain and set aside. Remove and discard thick stems from kale. Chop or tear leaves into bite-size pieces (you should have about 8 cups).

Instructions Checklist
  • In a 4-quart Dutch oven cook kale and sweet pepper in boiling water for 30 seconds; drain. Transfer to a bowl of ice water for 1 minute; drain. Use a salad spinner to dry the kale mixture or pat dry with paper towels.

Instructions Checklist
  • Place kale mixture in a shallow serving bowl. In a small bowl combine soy sauce, rice wine, ginger, and sesame oil. Drizzle soy mixture over kale mixture. Sprinkle with sesame seeds. Serve immediately or cover and chill for up to 2 hours.

Nutrition Facts

111 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 1g; cholesterol 0mg; sodium 359mg; potassium 534mg; carbohydrates 15g; fiber 3g; sugar 5g; protein 6g; trans fatty acid 0g; vitamin a 13605IU; vitamin c 139mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 101mcg; vitamin b12 0mcg; calcium 131mg; iron 2mg.


4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
I used the full package of edmame, so it was about 1 C. Everyone seemed to think it was an excellent side dish, except hubby who won't even try kale. You could use a lowfat ginger soy salad dressing to speed things up a tad.