Tri Color Kale Salad w/Asian Orange Dressing
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 82.9
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 144.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.6 g
- Protein: 4.2 g
IntroductionPictured here are the main ingredients for this salad. I was out of seasoned rice vinegar (preferred), so I used white distilled this day. It still came out great. Pictured here are the main ingredients for this salad. I was out of seasoned rice vinegar (preferred), so I used white distilled this day. It still came out great.
1 bunch of lacinato kale, destemmed and thinly sliced
1 bag of Mann's Broccoli Slaw
1 bag of shredded carrots
3 Tbsp San-J Orange Sauce
3 Tbsp Seasoned rice vinegar or other vinegar
1 tsp finely shredded ginger
pinch of salt & pepper
This kale salad is even better after it has been marinating in the fridge for a couple of days. I make one batch on the weekend and eat it all week.
Add in some canned butter beans or chickpeas for a complete meal.
Also good served inside a whole wheat pita or on tacos.
Add salad ingredients into a large bowl or large tupperware container. Mix in dressing and let refridgerate overnight.
Serving Size: 2 cups of salad
Number of Servings: 8
Recipe submitted by SparkPeople user MELLOWJOURNEY.