Easy Edamame Kale Salad with Oil-Free Mango Ginger Dressing

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Cooler weather doesn’t mean salad season is over – it’s just shifted. Now is the time for heartier greens and bolder flavor. Which is good news for those of us who eat dairy free. A lot of winter produce, like kale, is high in minerals, like calcium. In fact, this edamame kale salad contains 169 milligrams of natural calcium per serving. And it’s just side dish!

Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing (no added sugar or salt either! Plant-based, gluten-free, dairy-free)

Easy Edamame Kale Salad with Oil-Free Mango Ginger Dressing

Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing (no added sugar or salt either! Plant-based, gluten-free, dairy-free)This edamame kale salad recipe is a sample from the cookbook Bravo Express by Chef Ramses Bravo, the executive chef at TrueNorth Health Center in Santa Rosa, California. It’s a follow up to his popular first book, Bravo!

Both of Chef Ramses titles are vegan and SOS-free – no salt, no oil,  and no sugar. But Bravo Express focuses on quick and easy dishes. In fact, you might be surprised by how little you need to whip up dozens of dishes from this cookbook.

Chef Ramses keeps it simple, and uses whole food, natural, plant-based ingredients to make healthy eating very accessible. Recipes with just 5 or 6 ingredients are actually quite common in Bravo Express. In fact, the recipe below is actually two recipes put together!

Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing (no added sugar or salt either! Plant-based, gluten-free, dairy-free)

Special Diet Notes: Edamame Kale Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, vegetarian, plant-based, and oil-free.

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.
Author:
Recipe type: Salad
Cuisine: Japanese
Serves: 4 servings
Ingredients
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
Instructions
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.
Notes
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

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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