3-Leaf Curried Kale Salad Recipe
With a combination of 3 types of kale and a flavorful topping of curried edamame, this recipe is a must-try! You’ll never settle for a boring salad again.
- 12 ounces frozen shelled edamame
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- ½ teaspoon curry powder
- ½ teaspoon kosher or fine sea salt
- 10 stalks green leaf kale
- 5 stalks lacinato kale
- 4 stalks red leaf kale
- ¼ cup sesame oil
- 2 tablespoons lemon juice
- ½ teaspoon ground ginger
- 1 teaspoon curry powder
- 1 teaspoon kosher or fine sea salt
- ¼ small red cabbage grated
- 1-2 carrots grated
- 1 large cucumber chopped*
- Candy cane beets sliced (optional)
- Sesame seeds for garnish
Preheat the oven to 450°F.
Microwave the edamame according to package directions. Pour the edamame into a medium bowl and add the curried edamame spices; stir to coat well. Pour onto a baking sheet lined with parchment paper and bake for 15-20 minutes, tossing occasionally.
Wash the kale and let dry. Tear the kale leaves from the stems and place in a large bowl with sesame oil, lemon juice, ginger, curry powder, and salt. Using your hands, massage the kale for about 5 minutes, until the leaves start to soften.
Add cabbage, carrots, cucumber, and beets (if using) to the salad. Divide onto serving plates and garnish with curried edamame and sesame seeds.
*Pro Tip: Instead of a basic chop, make cucumber curls by using a mandoline slicer (or very sharp knife) to slice very thin so they are flexible enough to roll up. If you use this method, there’s no need to peel and it makes the dish look extra-special!
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