Chopped Kale Salad with Soya Ginger Dressing

KaleCabbageSalad_thumbWelcome spring with this perfect patio offering. Asian flavours add zing to this healthful salad.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.





Dressing ingredients

Vegetable oil 3 tbsp
Sesame seed oil 1 tbsp
Lemon juice, fresh 2 tbsp
Apple juice 2 tbsp
Soya sauce 3 tbsp
Ginger, freshly minced 1/2 tsp
Salt to taste
Black pepper, ground to taste

Salad ingredients

Sesame seeds, toasted 1/4 cup
Carrots, medium-sized, raw, grated 2 each
Green onion, thinly sliced 1 bunch
Kale, washed, stemmed, shredded finely 1 each
Green apple, peeled and grated 2 each
Napa cabbage, shredded finely 1 each


5 to 6 portions


  1. In a jar with a tight fitting lid, combine the eight salad dressing ingredients; shake well. Set aside.
  2. In a large stainless steel bowl, combine the grated carrot, apple, green onion, kale and cabbage.
  3. Dress with the salad dressing. Allow to marinate overnight.
  4. Arrange the salad on six chilled salad plates. Garnish with toasted sesame seeds.
  5. Serve immediately.


Stainless steel bowls, measuring spoons, measuring cups, cutting board, kitchen knife, wire whisk

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