Asian Kale Salad Recipe

  • 6 cups finely chopped kale
  • 2 cups finely chopped cabbage
  • 1 cup dried cranberries
  • 1 cup shredded carrots
  • 1/2 cup sunflower seeds
  • 1/4 cup minced shallot
  • 1/3 cup rice vinegar
  • 1/3 cup mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons minced ginger
  • 2 cloves minced garlic
  • 2 tablespoons avocado oil
  • 2 teaspoons sesame oil
  • 2 cups fresh blueberries
  1. Toss kale, cabbage, cranberries, carrots, sunflower seeds, and shallot together in a large bowl.
  2. Mix rice vinegar, mirin, soy sauce, sugar, ginger, garlic, avocado oil, and sesame oil together in a separate bowl; pour over kale mixture and toss to coat salad thoroughly.
  3. Chill salad in refrigerator until softened and flavors meld, 2 hours to overnight.
  4. Top salad with fresh blueberries to serve.