This honey ginger quinoa kale salad is a rainbow of vitamin, packed full of colourful veggies and protein-rich quinoa and edamame, and it’s all tied along with a zingy honey ginger dressing.
We’re excited to share with you a recipe that’s all about embracing recent, wholesome substances with out sacrificing taste – our Honey Ginger Quinoa Kale Salad. It’s a crew favourite this summer season — we’ve been making it at the very least as soon as every week for our households 😀
What’s In This Honey Ginger Quinoa Kale Salad?
This salad begins with a lush mattress of finely chopped kale, softened and enhanced by a therapeutic massage with sesame and avocado oil. We add a pop of coloration and a pleasant crunch with shredded purple cabbage.
Including to this nutritious base, we combine in a wholesome serving to of chilly cooked quinoa and recent, crispy radishes. Edamame brings a dose of plant-based protein to the combination, whereas chopped Thai Chili Lime Cashews (or your cashew of selection!) add a delightful crunch and a kick of taste.
What units this salad aside?
Our showstopper is — THE DRESSING! Made with honey, freshly grated ginger, lemon juice, and rice vinegar, it’s a flavor-packed concoction that may make your style buds dance.
It’s the proper steadiness of sweetness, tanginess, and a touch of spice that elevates this salad from good to “can’t-stop-eating” nice.
Straightforward Ingredient Swaps
Salads like this one are extremely forgiving and customizable, which is nice information.
Don’t have kale? Swap it out for one more leafy inexperienced.
Not a fan of radishes? Substitute one other crunchy veggie.
Don’t wish to mess with shelling edamame? Use English peas!
The chances are countless, and the result’s all the time scrumptious.
Put together Forward: Prepare dinner your quinoa and shell your edamame prematurely to save lots of on prep time. Pre-cooked quinoa and shelled edamame can normally be present in grocery shops when you’re actually in a pinch!
Customise Your Crunch: Whereas we love the Thai Chili Lime Cashews from Dealer Joe’s, be happy to make use of any cashews or nuts you like. The bottom line is to incorporate that pleasant crunch for texture variation.
Versatile Vinegar: We use rice vinegar in our dressing, however don’t be afraid to experiment with several types of vinegar. Apple cider, white wine, and even balsamic may all provide attention-grabbing taste variations.
Leftovers will be saved in an hermetic container within the fridge for as much as 3-4 days. Notice that the cashews might soften over time because of the moisture within the salad.
If the salad appears a bit dry after refrigeration, think about including a squeeze of recent lemon or a drizzle of olive oil to revive the flavors. In case you desire crunchy cashews, think about including them simply earlier than consuming fairly than mixing them into the salad beforehand.
To Prep Forward
In case you plan on consuming this salad over a number of days, think about storing the dressing and the salad individually. This prevents the salad substances from changing into overly soggy. Merely costume the portion you propose to eat proper earlier than serving.