Kale is quite compatible with Asian flavors when used as a salad green. This colorful kale and cabbage salad is especially good with the napa variety, but the other green cabbages — or even red cabbage — work as well.
Even with the relatively few ingredients in this recipe, it makes quite a party-sized bowlful, so go ahead, have a kale party! But seriously, this would be a sturdy salad to share at a potluck.
Make sure to massage the kale!
Massaging kale gives it a much better mouth feel, as described in step number one of the recipe. If you’re unfamiliar with the whole concept, get some more tips in our article, How to Massage Kale. Bottled or homemade sesame-ginger salad dressing gives this dish its yum factor.
What in the world is baby corn?
Unlike baby carrots, which are actually whittled from full-grown carrots, baby corn is what it claims to be: An immature ear of corn.
Any variety of corn can be used to harvest these babies, but this practice isn’t compatible with American corn-growing practices, according to The Adorable Mystery of Where Baby Corn Comes From is Officially Solved. That’s why this product is most often imported from Asian countries.
Basically, baby corn is harvested from the corn stalk while still tiny, before it has a chance to develop a proper cob.
It’s easiest to find canned, but if your local supermarket is well stocked, you might just find it fresh, sold in small packages. You’ll want to steam it a little before using.
Recipe adapted from Wild About Greens by Nava Atlas.
Explore more …
- Delectable Plant-Based Bok Choy Recipes
- Cool Cucumber and Kale Salad with Hot and Spicy Tofu
- Vegan cabbage recipes
- Stir-Fried Orange Broccoli and Baby Corn
- 8 or so kale leaves, preferably curly green
- 2 cups thinly shredded napa, green, or savoy cabbage
- 12 or so baby carrots, quartered lengthwise, or 1 cup
- 15-ounce can baby corn, drained
- 3 stalks bok choy with leaves, sliced, or 1 baby bok choy, sliced
- 1/2 cup bottled or homemade Sesame-Ginger Dressing, or as desired to moisten
- 1/4 cup or so crushed peanuts or cashews, optional
- Freshly ground pepper to taste
- Place the kale in a large serving bowl. Rub a small amount of olive oil onto your palms and massage the kale leaves for 30 to 60 seconds, until they turn bright green and soften.
- Combine the kale with the remaining ingredients in a serving bowl. Toss together. Here's the recipe for sesame-ginger salad dressing if making your own.
- If time allows, let the salad stand for 20 to 30 minutes before serving, as the extra time allows dressing to blend with the ingredients. But if not, dig in!
Amount Per Serving: Calories: 280Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 404mgCarbohydrates: 23gFiber: 7gSugar: 8gProtein: 6g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
See more plant-strong salads & side dishes.