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!
Easy Edamame Kale Salad with Oil-Free Mango Ginger Dressing
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!
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.
- 1 ripe mango
- ½ cup unsweetened apple juice
- 1 tablespoon peeled and chopped fresh ginger
- ½ teaspoon rice vinegar
- ½ tablespoon sesame seeds, toasted
- 4 cups shredded kale, lightly packed
- 2 cups frozen edamame
- 2 cups diced red bell pepper
- 2 tablespoons peeled and chopped fresh ginger
- Put the mangoes, apple juice, ginger, and vinegar in a blender.
- Process on high speed until smooth.
- Stir in the sesame seeds until evenly distributed.
- Put the kale, edamame, bell pepper, and ginger in a large bowl and stir until well combined.
- Add the dressing and stir until evenly distributed.
- Serve chilled or at room temperature.