Ever since I made Nom Nom Paleo‘s Ginger-Sesame Sauce from her newest cookbook, I’ve been pouring it over everything – I use it stir fries, as a marinade for chicken, and most recently, as a salad dressing.
It’s so versatile, and I figured I’d share my obsession with you with a salad I made (and served with some simply roasted salmon!)
Salads get a bad wrap and they often get pushed aside as sides or reserved just for lunch. BUT, if you have a properly built salad, it can serve as a healthy dinner that will leave you satisfied – and with happy tastebuds.
How? Step 1 – a flavorful dressing. Step 2 – protein. and Step 3 – lots of consistency.
This salad has it all – the dressing, the edamame (and I served it with some flaked roasted salmon), and tons of consistency from the crunchy, fluffy kale and the soft carrot noodles.
If you’re looking for some salad inspiration, I hope today’s recipe helped! And, if you want even more protein, try some roasted tofu, grilled chicken, quinoa, or some chilled shrimp!
Kale, Edamame and Carrot Noodle Salad with Ginger-Sesame Sauce
20 minPrep Time
20 minTotal Time
2 large carrots, peeled, Blade D, noodles trimmed
6-8 cups of finely chopped curly kale
1 1/3 cups cooked edamame
2 avocadoes, peeled, pitted and sliced
sesame seeds, to garnish
For the Ginger Sesame Sauce:
1 tablespoon tahini
½ cup extra-virgin olive oil
¼ cup rice vinegar
¼ cup fresh orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
2 tablespoons peeled and minced ginger
1 teaspoon toasted sesame oil
Fill a medium pot halfway with water and bring to a boil over high heat. Once boiling, add the carrot noodles and cook for 3-4 minutes or until fork tender. Drain into a colander and set aside.
Meanwhile, prepare the sauce: place of the ingredients into a food processor and process until creamy. Set aside.
In a large mixing or salad bowl, combine the carrot noodles, kale, and edamame. Pour over half of the sauce and toss together until well combined. Save the remaining sauce for future recipes. Divide onto plates and garnish with avocado and sesame seeds. Serve.