Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing

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.

Edamame Kale Salad with Oil-Free Mango Ginger Dressing

Prep time

15 mins

Total time

15 mins

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: Chef Ramses Bravo

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

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.

Edamame Kale Salad

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.

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