Edamame Kale Salad

Edamame Kale Salad
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 175.1
  • Total Fat: 12.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.2 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.8 g

View full nutritional breakdown of Edamame Kale Salad calories by ingredient


Introduction

This salad keeps very well dressed in your refrigerator for a week or more... so it's perfect for something to make ahead and end enjoy portions all during your week. Also a terrific traveling salad to take for events you attend. Does not wilt quickly. This salad keeps very well dressed in your refrigerator for a week or more... so it's perfect for something to make ahead and end enjoy portions all during your week. Also a terrific traveling salad to take for events you attend. Does not wilt quickly.
Number of Servings: 16

Ingredients

    For the salad:
    3 cups frozen edamame beans, thawed - about 16 oz.
    2 cups frozen corn kernels - about 12 oz.
    1 diced red pepper
    .5 cup grated carrots
    6 cups chopped kale
    3 cups shredded cabbage - about 16 oz.
    6 scallions, raw, sliced

    For the dressing:
    6 tbsp. extra-virgin olive oil
    6 tbsp. red vine vinegar
    1/4 tsp. black pepper
    1 packet of Splenda (or 2 tsp. sugar)
    1 tsp. salt

    Garnish with chopped pecans OR add 1 cup to salad mixture.
    I prefer to garnish so the pecans are more crispy. Decision might depend on if you are serving right away or storing and serving later.

Tips

This is great base salad to play with and add other vegetables, dried fruits, etc. that may be a favorite of yours. I also prefer corn cut from the cob in season for the extra sweetness and brightness it adds to the flavor.


Directions

Cook corn and edamame beans using package directions and let them cool - can place in refrigerator to speed this process. (I like my vegetables a little crisp, so I cook mine a little less time than suggested)

Toss together ALL the salad ingredients in a large bowl

Mix the dressing ingredients (I shake them up in a jar), then pour them over the salad.
Toss the salad again to coat all ingredients with the dressing.

Serving Size: Makes about 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user DEBBIPONZIO.