Asian Fusion Kale Salad in white blue bowl

Asian Fusion Kale Salad

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    A hearty and filling Asian-inspired kale salad full of good for you ingredients. Kale is the perfect green for meal prepping salads as it holds onto the flavors of the dressing without getting soggy!


    No more soggy salads! I know there are ways to avoid soggy salads when meal prepping, like not putting the dressing on until right before you eat, or layering the salad in a mason jar… but luckily for us, we don’t need any soggy-reducing tips for this Asian Fusion Kale Salad!

    Kale is a very cruciferous green and is best consumed when the dressing is massaged into its leafy greens. Don’t be afraid to get your hands dirty! Work our sesame oil, soy sauce, and rice vinegar dressing right onto the kale using your hands…trust me, it’ll be well worth it!

    ingredients in Asian Fusion Kale Salad

    What Ingredients are Needed for Asian Fusion Kale Salad?

    Kale: De-stemmed/de-veined and roughly shredded. 

    Carrots: Pre-shredded or shred your own!

    Edamame: You can buy these shelled or in the shell, however for this recipe they will need to be removed from the shell.

    Tempeh: Lightly sauteed on the stove before being tossed in the salad.

    Quinoa: 3 cups of cooked quinoa. White, red, or blended. 

    Beets: Premade roasted red beets. 

    Sesame Oil, Rice Vinegar, and Soy Sauce: Equal parts of each make up this asian fusion dressing.

    Sesame Seeds: To go in the dressing or used as an optional topping.

    zoomed in Asian Fusion Kale Salad

     Kitchen Tools Needed for this Recipe

    • Various Sized Bowls
    • Small Saucepan
    • Small Skillet 
    • Cutting Board and Knife

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    Asian Fusion Kale Salad in white blue bowl

    How to Make Asian Fusion Kale Salad

    Make the Quinoa: In a medium saucepan, boil 2 cups of water and cook quinoa according to package instructions. Once cooked, drain any excess water, and place in the fridge to cool for at least 30 minutes.

    Prep the Toppings: While quinoa is chilling, prep your veggies and tempeh. In a skillet over medium-high heat, add olive oil and tempeh to the pan. Lightly brown each side of the tempeh pieces. Remove from the heat and set aside. Chop the beets and shred the kale and carrots. De-shell the edamame, if needed. 

    Make the Dressing: In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and sesame seeds. 

    Assemble the Salad: In a large bowl, add the kale and pour the dressing over it. Using your hands, massage the dressing into the kale. Once massaged, add the chilled quinoa, tempeh, beets, carrots, and edamame. Toss ingredients together and serve.

    Asian Fusion Kale Salad in white blue bowl

    Asian Fusion Kale Salad

    A hearty and filling Asian-inspired kale salad full of good for you ingredients. Kale is the perfect green for meal prepping salads as it holds onto the flavors of the dressing without getting soggy!


    Prep time: 30 min |

    Cook time: 15 min |

    Total time: 45 min

    Cuisine: American, Asian-Fusion |

    Serves: 6

    Ingredients:

    • 6 cups, shredded kale (170g)
    • 3 cups, cooked quinoa (168g dry)
    • 8 oz, tempeh, cubed
    • 1 tbsp, olive oil (13g)
    • 8 oz, roasted beets, chopped small (228g)
    • 1 cup, shredded carrots (170g)
    • 1 cup, shelled edamame (170g)
    • 2 tbsp, rice vinegar (30g)
    • 2 tbsp, sesame oil (30g)
    • 2 tbsp, soy sauce (30g)
    • Sesame seeds, optional topping 

    Directions:

    1. In a medium saucepan, boil 2 cups of water and cook quinoa according to package instructions. Once cooked, drain any excess water, and place in the fridge to cool for at least 30 minutes.
    2. While quinoa is chilling, prep your veggies and tempeh.
    3. In a skillet over medium-high heat, add olive oil and tempeh to the pan. Lightly brown each side of the tempeh pieces. Remove from the heat and set aside.
    4. In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and sesame seeds. 
    5. In a large bowl, add the kale and pour the dressing over it. Using your hands, massage the dressing into the kale. 
    6. Once massaged, add the chilled quinoa, tempeh, beets, carrots, and edamame. Toss ingredients together.
    7. Serve and enjoy immediately or divide into tupperware for meal prepped salads for the week!
    Notes:
    1. Store in an airtight container in the fridge for up to 7 days.
    2. Massaging the kale with the homemade dressing helps to break down the cruciferous texture of the kale and makes it easier to digest. Don't skip this step!

    Nutrition Facts

    Serving Size ~2 cups

    Serves 6


    Amount Per Serving
    Calories 292
    Total Fat 13g
      Saturated Fat 2g
      Trans Fat 0g
    Cholesterol 0mg
    Sodium 404mg
    Total Carbohydrate 37g
      Dietary Fiber 7g
      Sugars 4g
    Protein 16g

     

    Find on MyFitnessPal as: TWW - Asian Fusion Kale Salad


    Author: Christine

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    Course: Main Entrees

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    Cuisine: American, Asian-Fusion

    Keywords: Hearty Kale, Asian Kale Salad, Meal Prep


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