Edamame Kale Salad with Oil-Free Mango Ginger Dressing
Prep time
Total time
Edamame are immature green soybeans that are cooked in the pod. You can find them shelled in the frozen food section of most supermarkets, although some stores sell them still in the pod. In that case, you’ll just have to manually shell them.
Recipe type: Salad
Cuisine: Japanese
Serves: 4 servings
Mango-Ginger Dressing
  • 1 ripe mango
  • ½ cup unsweetened apple juice
  • 1 tablespoon peeled and chopped fresh ginger
  • ½ teaspoon rice vinegar
  • ½ tablespoon sesame seeds, toasted
Edamame Kale Salad
  • 4 cups shredded kale, lightly packed
  • 2 cups frozen edamame
  • 2 cups diced red bell pepper
  • 2 tablespoons peeled and chopped fresh ginger
Mango-Ginger Dressing
  1. Put the mangoes, apple juice, ginger, and vinegar in a blender.
  2. Process on high speed until smooth.
  3. Stir in the sesame seeds until evenly distributed.
Edamame Kale Salad
  1. Put the kale, edamame, bell pepper, and ginger in a large bowl and stir until well combined.
  2. Add the dressing and stir until evenly distributed.
  3. Serve chilled or at room temperature.
This recipe is reprinted with permissions from Bravo Express by Chef Ramses Bravo.
Nutrition Information
Serving size: ¼ recipe Calories: 186 Fat: 4g Carbohydrates: 33g Sugar: 0g added Sodium: 38mg Fiber: 5g Protein: 9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/edamame-kale-salad-mango-ginger-dressing