Raw Kale Salad with an Asian Middle Eastern Vinaigrette
Elevate your salad game with this Raw Kale Salad featuring an Asian Middle Eastern Vinaigrette that delivers a perfect balance of bold, vibrant flavors. Tender massaged kale is combined with crisp red bell peppers, shredded carrots, and crunchy red cabbage for a nutrient-packed base. The real star, however, is the tangy-sweet vinaigrette—a fragrant blend of sesame oil, olive oil, pomegranate molasses, soy sauce, lemon juice, and fresh ginger, finished with a touch of honey or maple syrup for natural sweetness. Toasted sesame seeds and slivered almonds add a delightful crunch to every bite. This no-cook recipe comes together in just 20 minutes, making it a quick and healthy option for weeknight dinners, meal prep, or impressing guests at any gathering. Perfect for those seeking a gluten-free, vegetarian-friendly dish with global flair.
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Recipe Information
Ingredients
- 6 cups kale (curly or lacinato)
- 1 large red bell pepper, thinly sliced
- 1 large carrot, shredded
- 1 cup red cabbage, shredded
- 2 green onions, thinly sliced
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon pomegranate molasses
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon honey or maple syrup
- 1 tablespoon toasted sesame seeds
- 2 tablespoons slivered almonds (optional)
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the kale thoroughly and remove the tough stems. Tear or chop the leaves into bite-sized pieces and place them into a large mixing bowl.
Add a pinch of salt to the kale and massage the leaves gently for 1-2 minutes. This will soften the kale and reduce its bitterness. Set aside.
In a small bowl, whisk together sesame oil, olive oil, soy sauce, lemon juice, pomegranate molasses, minced garlic, grated ginger, and honey or maple syrup. Mix well until the vinaigrette is emulsified.
Add the thinly sliced red bell pepper, shredded carrot, shredded red cabbage, and sliced green onions to the bowl with the massaged kale.
Pour the vinaigrette over the salad and toss thoroughly, ensuring all the ingredients are evenly coated.
Sprinkle the toasted sesame seeds and slivered almonds (if using) on top for a crunchy finish.
Taste and adjust the seasoning with additional salt and black pepper, if necessary.
Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 14.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2020 mg | 88% | |
| Total Carbohydrate | 106.2 g | 39% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 51.1 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3395 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
