Fresh and crispy salad for hot summer days? Count me in!
This awesome recipe was created for FreshCap by Chef Theresa Hansen.
Asian Kale Salad with Sesame 'Shroom Dressing
1 bunch lacinato kale, stems removed + thinly sliced (about 5-6 cups)
4 cups shredded red cabbage
1 cup frozen shelled edamame, thawed
1 large carrot, spiralized or about 1 cup grated carrot
2 tablespoons sesame seeds
Sesame Shroom Dressing
2 tablespoons avocado or coconut oil
2 tablespoon sesame oil
2 teaspoons ELECTRIC
1 lime juiced, (about 2 tablespoons)
2 tablespoons coconut aminos or soy sauce
1 tablespoon honey
- Mix together kale, cabbage, edamame, carrots and sesame seeds in a large bowl.
- In a small bowl, whisk together oil and mushroom powder until powder dissolves. Whisk in remaining ingredients; lime juice, coconut aminos and honey until oil is fully combined, about 30-45 seconds.
- Pour dressing over salad and toss to combine. Portion into 4 servings and eat immediately.
CHEF'S NOTES: Lacinato kale also known as Tuscan or black kale was tested for this recipe. Substitute green curly kale if needed.
Nutrition facts per serving (1/4 recipe): 245 calories/28g carbs, 10g protein 18g fat,13g fiber, 1350mg potassium, 45% calcium, 100% iron, 50% Vitamin A 47% Vitamin B6
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