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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!
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.
Kitchen Tools Needed for this Recipe
- Various Sized Bowls
- Small Saucepan
- Small Skillet
- Cutting Board and Knife
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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.