Asian Kale Salad with Sriracha Maple Syrup Dressing

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 This salad was inspired by a Hawaiin Ahi Poke bowl that I used to eat in Venice when I was eating fish. I took similar flavors just increased all the non-fish ingredients they used to make it with. Toasting the nuts and seeds adds a nice flavor and makes the salad more filling.

The dressing amount below is probably more than you need so I’d recommend starting with half of the total and then adding and tasting to get your desired amount. However, this dressing is dangerously good so no judgement if you go for the full load.

This salad also would work great in a wrap with some tempeh or tofu added for a more complete meal.

Let me know what you think in the comments!

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Asian Kale Salad with Roasted Almonds

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By CJ Published: November 11, 2013

  • Yield: about 3 cups (3-4 Servings)
  • Prep: 10 mins

 This salad was inspired by a Hawaiin Ahi Poke bowl that I used to eat in Venice when I was eating fish. I took similar flavors …

Ingredients

Instructions

  1. Make the dressing by combining the sesame oil, canola oil, soy sauce, sriracha and maple syrup together in a small bowl. Whisk them, blend them or use a fork until they are fully combined.
  2. Place all dry ingredients in a large mixing bowl.
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  3. Starting with 1/2 the dressing, pour it over the salad and toss. Serve immediately or refrigerate.
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Questions? Suggestions? Indigestions?

Comments

  1. Tiffany Chambers-Goldberg says:

    I suggest massaging the kale first. It breaks the cellulose down and becomes much easier to digest as well as sweeter to the taste.Typically you would dress it with oil/lemon and massage it for 2-3 minutes. The texture will become silky when ready.

    xo

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