Colorful Kale Salad with Orange Ginger Dressing

This kale salad recipe was originally shared with us back in 2007 by Vesanto Melina, a registered dietitian and author of several great books, including Becoming Vegan, Cooking Vegan, and The Food Allergy Survival Guide. She said that it originated from a Vancouver spot called Radha Yoga and Eatery, which unfortunately is no longer around. Leah decided to give it a try, and as usual, she took some beautiful photographs!

Leah thought this kale salad was phenomenal with no changes needed. In fact, she said, “I loved how colourful and vibrant it was. It was full of so much flavour and easy to whip up to have in the fridge for the rest of the week.”

Special Diet Notes: Kale Salad with Orange Ginger Dressing

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Be sure to use wheat-free tamari, if you need strictly gluten-free.

For a soy-free kale salad, use a chickpea or barley miso and swap coconut aminos for the tamari.

Radha Yoga & Eatery

Colorful Kale Salad with Orange Ginger Dressing

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 to 6 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

Kale Salad

• 1 bunch kale de-stemmed and thinly sliced
• 1 cup thinly-sliced red cabbage 250 ml
• 1 to 2 carrots grated or julienned
• ½ cup daikon radish julienned (125 ml)
• ½ red pepper thinly sliced
• ¼ cup cilantro or parsley chopped (59 ml)
• ¼ cup mint chopped (59 ml)
• Sesame seeds
• Dulse flakes optional

Orange Ginger Dressing

• 1 cup orange juice 250 ml
• 2 tablespoons minced fresh ginger (30 ml)
• 2 tablespoons sesame tahini 30 ml
• 2 tablespoons miso 30 ml
• 2 tablespoons cider vinegar 30 ml
• 2 tablespoons Bragg’s liquid aminos or wheat-free tamari 30 ml
• 4 dates pitted, soaked
• 2 teaspoons sesame oil optional (10 ml)
• Cayenne or black pepper to taste

Method

 

1. Add the kale, cabbage, carrot, daikon, red pepper, and herbs to a large bowl, and toss to coat. Sprinkle with sesame seeds and dulse flakes, if desired.
2. Place the juice, ginger, tahini, miso, vinegar, aminos or tamari, dates, and sesame oil, if using, in your blender. Puree until smooth. Blend in pepper, to taste.
3. Add your desired amount of salad dressing to the salad, and toss to combine.
4. If possible, allow the dressed salad to sit for 20 minutes. Refrigerate leftovers.

Tried this recipe?

Let us know how it was!