This vegan salad is made with fresh greens and vegetables and is tossed in a savory homemade sesame salad dressing.
I love that this salad is made up of crisp, refreshing vegetables.
Instead of cutting all of my veggies up in classic fashion, I spiralized some of the carrots and cucumbers. This isn't necessary but does make this meal extra fun to eat and enjoy!
This easy kale salad is delicious when made fresh, but also stays good in the fridge for several days making it a great option for a healthy meal prep.
If you're looking for more vegan salad recipes be sure to check out my:
I love using fresh, organic ingredients whenever possible when creating my recipes and cooking at home.
Not only do I feel that organic produce and foods have great health benefits, but I also think they have superior quality and flavor.
Kale: I used kale as the base for this salad. After cutting and washing the kale, I like to massage it with a tablespoon of the salad dressing. This helps to break down the toughness of the kale making it easier to chew and digest. It also helps brighten up the flavor and makes it yummier!
Sesame Oil: I used a toasted sesame oil in the salad dressing. This sesame oil article talks about the difference between roasted/toasted sesame oil and classic sesame oil.
Carrots and Cucumbers: I spiralized half of the cucumbers and carrots in this recipe to make things a little extra exciting. If you don't have a spiralizer or don't want to spend the extra time, you can just prep your veggies as you normally would.
See the recipe card below for the full ingredient list and quantities.
Tips and Tricks
Whenever I make a homemade salad dressing I like to prepare that before any other part of the meal.
This is because the longer the salad dressing mixture sits together, the flavors meld. This means it increases the overall flavor and taste of the dressing.
This salad and dressing are perfect for a freshly made meal or for meal prepping.
If saving this meal for later, be sure to store the sesame oil dressing separate from the salad and vegetables. This will help prevent the salad from getting soggy.
Be sure to try some of these plant based recipes next:
Sesame Ginger Dressing Salad
- 4 cups kale
- ½ cup cucumbers thinly sliced
- ½ cup radishes thinly sliced
- ¼ cup edamame shelled
- ¼ cup red cabbage shredded
- ½ cup carrots
- ½ cup cucumbers spiralized
- ¼ cup cilantro
Sesame Dressing Ingredients
- 3 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon cold water
- 1 tbsp agave nectar can sub maple syrup
- 1 teaspoon ginger freshly grated
- ½ tablespoon soy sauce low sodium
- Start by mixing your sesame dressing ingredients together and set aside.
- Wash and prep all vegetables according to ingredient list. Assemble prepped veggies in a large serving bowl.
- Add a splash of dressing to your salad, toss, and serve right away.
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