A colorful chopped kale salad bursting with Asian flavors, including ginger, cilantro, Thai basil and soy. This salad is vegan and gluten free, so it would make a great potluck dish.
Yields 2 enormous salads or 4 medium.
Storage suggestions: Leftovers will keep well in the fridge for a day or two.
*Make it gluten free: Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your salad to be gluten-free, be sure to pick a gluten-free soy sauce.
Want more kale salads? Check out my kale salad roundup and tips!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://sooka.info/chopped-kale-salad-with-edamame-carrot-and-avocado/%3C/a%3E%3C/p%3E