Honey ginger quinoa kale salad

Step by Step

Step 1

Add the kale and cabbage to a large salad bowl. Add the sesame oil, avocado oil, and ½ teaspoon of salt. Massage the oil and salt into the kale and cabbage for 1-2 minutes or until the kale leaves become tender.

Step 2

Next, add the quinoa, edamame, radishes, chives, and cashews to the salad and toss. Set aside.

Step 3

Prepare the dressing by adding all of the dressing ingredients to a jar. Cover and shake the ingredients until combined and there are no clumps of honey at the bottom.

Step 4

Pour the dressing over the salad and toss. Season the salad with the remaining salt (if needed).

Step 5

Enjoy immediately or refrigerate for a cold salad or to elevate the flavors.

Tips and Warnings

Green or purple cabbage can be used in this salad.
For the quinoa, make the quinoa ahead of time or buy pre-cooked quinoa.
Feel free to shell fresh edamame. To cut down on time, shelled edamame can usually be found in the grocery store’s frozen section. Rinse with cold water and let them thaw before adding them to the salad.
Thai Chili & Lime Cashews can be found at Trader Joe’s, but any plain or flavored cashew or nut can be used.
Any mixture or type of vinegar can be used in place of rice vinegar.