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Chopped Kale Salad with Thai Sesame Dressing (Soy-free)

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I admit I’m not a fan of kale…but for some reason when it’s chopped up and doused in a homemade Thai dressing, I absolutely love it. This quick and flavorful recipe has been adapted to make it soy-free.  Feel free to add more veggies!

Further Food Commentary:

Salad dressing makes everything taste better, but portions are important as they can contain upwards of 150 calories per 2 tablespoon serving, and store-bought dressings are often full of added sugars, preservatives and fillers. That is why it is a great idea to make your own! I love the use of ginger, garlic and sesame oil in this recipe they provide strong flavors that allow for a little bit to go a long way while the apple cider vinegar increases the absorption of nutrients from the kale!

By Amy Shapiro, MS, RD, CDN
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Chopped Kale Salad with Thai Sesame Dressing (Soy-free)

Stars ( Reviews)

  • Prep Time:15 mins
  • Cook Time:0 mins
  • Servings: 6

Ingredients

For the dressing:

⅓ cup olive oil

3 cloves garlic (peeled)

4 tablespoons coconut aminos

2 tablespoons water

2 tablespoons unpasteurized apple cider vinegar

1 tablespoon sesame oil

2-3 tablespoons ginger (minced)

Juice from 1/2 a lemon

1 tablespoon honey (optional)

 

For the salad:

5-6 cups baby kale (lightly chopped)

3 large carrots (chopped or peeled into ribbons)

2 bell peppers (diced)

¾ cup walnuts or cashews (chopped)

Instructions

  1. Puree all the dressing ingredients in a food processor until smooth.* Taste and adjust to fit your preferences.
  2. Mix the kale, carrots, peppers, and nuts together until well combined.
  3. Drizzle with the dressing, toss gently a few times.
  4. Serve immediately.

*Note: Since I have the food processor out to make the dressing, I often just rinse the bowl and use it to chop up the kale, carrots and/or nuts to save time and effort!

Puree all the dressing ingredients in a food processor until smooth.* Taste and adjust to fit your preferences. Mix the kale, carrots, peppers, and nuts together until well combined. Drizzle with the dressing, toss gently a few times. Serve immediately. *Note: Since I have the food processor out to make the dressing, I often just rinse the bowl and use it to chop up the kale, carrots and/or nuts to save time and effort!

Nutrition Information

Per Serving:  Calories: 183; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 268mg; Potassium: 223mg; Carbohydrate: 12g; Fiber: 3g; Sugar: 3g; Protein: 2g

Nutrition Bonus:   Vit A: 220%; Vit C: 163%; Iron: 6%

 

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