Colorful Chopped Asian Kale Salad

Delicious salads are refreshing and seasonal as we head into spring and summer. During the winter I find that foods that are warmer are more appealing, but as the temperature rises, I begin to crave cooler and crispier foods. I’m always trying to find new ways to jazz up my classic dishes, and this kale salad certainly did that. I love the Asian-inspired dressing on this salad and it’s easy to make, so give it a try! Just don’t forget to massage the kale leaves for best taste!



  • 4 kale (Tuscan cabbage) leaves
  • 4 cherry tomatoes
  • 1/2 mandarin orange
  • 1/4 cucumber
  • 1/4 wedge purple cabbage
  • 1/2 carrot, shredded
  • 1 tbsp shaved almonds
  • 1/2 tsp sesame seeds


  • 2 tsp olive oil
  • 1 tsp rice vinegar
  • ½ tsp low sodium tamari or soy sauce
  • 1 tsp lime juice


  1. Wash all produce well.
  2. Remove leaves from stems (save stems for a juice!), chop into small pieces, shred the carrots, ribbon cabbage, chop cucumber, peel and divide orange, and halve tomatoes.
  3. In a salad bowl, combine all salad ingredients.
  4. In a separate small bowl, whisk together salad dressing ingredients.
  5. Using your hands, massage in the dressing to the salad.
  6. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 1

Calories: 280

Fat: 15g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 170mg

Carbohydrates: 34g

Fiber: 9g

Sugars: 14g

Protein: 9g