This Honey Ginger Quinoa Kale Salad it’s a rainbow of nutrition, packed with colorful vegetables and protein-rich quinoa and edamame, all paired with a honey-ginger dressing.
We are excited to share with you a recipe that is all about including fresh and healthy ingredients without sacrificing flavor: our Honey Ginger Quinoa Kale Salad. It’s a team favorite this summer – we’ve been making it at least once a week for our families 😀
What’s in this Honey Ginger Quinoa Kale Salad?
This salad begins with a lush bed of finely chopped cabbage, softened and enhanced by a massage with sesame oil and avocado. We add a touch of color and a delicious crunch with shredded purple cabbage.
Adding to this nutritious base, we mix in a healthy serving of cold stew quinoa and fresh, crunchy radishes. edamame brings a dose of plant-based protein to the mix, while cutting Thai Chili Lime Cashews (or cashew of your choice!) add a nice crunch and kick of flavor.
What sets this salad apart?
Our sensational is: DRESSING! Made with Honeyfreshly grated ginger, lemon juice, and rice vinegarit’s a flavor-packed concoction that will make your taste buds dance.
It’s the perfect balance of sweetness, tartness, and a hint of spice that elevates this salad from good to great.
Easy ingredient swaps
Salads like this one are incredibly forgiving and customizable, which is great news.
- Don’t have kale? Swap it out for another leafy green.
- Not a fan of radishes? Substitute another crunchy vegetable.
- Don’t want to mess with the edamame blitz? Use English peas!
The possibilities are endless and the result is always delicious.
Prepare in advance: Cook your quinoa and peel your edamame ahead of time to save prep time. Pre-cooked quinoa and shelled edamame can usually be found in grocery stores if you’re really in a pinch!
Customize your crunch: While we love Trader Joe’s Thai Chili Lime Cashews, feel free to use whatever cashews or walnuts you prefer. The key is to include that delicious crunch for the texture variation.
Versatile Vinegar: We use rice vinegar in our dressing, but don’t be afraid to experiment with different types of vinegar. Apple cider, white wine, or even balsamic could offer interesting flavor variations.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Keep in mind that the cashews may soften over time due to the moisture in the salad.
If the salad seems a bit dry after refrigeration, consider adding a squeeze of fresh lemon or a drizzle of olive oil to revive the flavors. If you prefer crunchy cashews, consider adding them just before eating instead of tossing them into the salad beforehand.
To prepare in advance
If you plan to eat this salad for several days, consider storing the dressing and salad separately. This prevents the salad ingredients from becoming too soggy. Simply dress the portion you plan to eat just before serving.
For more delicious salad recipes, check out our Crispy Asian Kale Salad and our Easy Greek Salad. If you fancy more quinoa delights, try our Mediterranean Quinoa Salad.
Honey, Ginger, Quinoa and Kale Salad
Whether you’re looking for a light lunch, a side dish, or a colorful addition to your table, this Honey Ginger Quinoa Kale Salad has you covered.
- 8 cups finely chopped kale rinsed, boned and dried
- 1.5 cups finely shredded purple cabbage
- 1 teaspoon toasted sesame oil
- 1 tablespoon avocado oil
- 1 teaspoon fine sea salt pulled apart
- 1 cup cooked quinoa cold (~½ cup uncooked)
- 10 oz. shelled edamame cold (~1.5 cups)
- 5 large radishes thinly sliced
- ¼ cup chopped chives
- 1 cup minced thai chili lime cashews or any kind of cashew
- 1 tablespoon Honey
- ¼ cup rice vinegar
- 2 teaspoons freshly grated ginger
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt
- 2 tablespoon avocado oil
Add kale and cabbage to a large salad bowl. Add the sesame oil, avocado oil, and ½ teaspoon of salt. Massage the oil and salt into the kale and cabbage for 1-2 minutes or until the kale leaves soften.
Next, add the quinoa, edamame, radishes, scallions, and cashews to the salad and toss. Set aside.
Prepare the dressing by adding all the dressing ingredients to a jar. Cover and shake ingredients until blended and there are no clumps of honey on the bottom.
Pour the dressing over the salad and toss. Season the salad with the remaining salt (if necessary).
Enjoy immediately or refrigerate for a cold salad or to enhance flavors.
Tips and Notes
- Green or purple cabbage can be used in this salad.
- For the quinoa, make it ahead of time or buy pre-cooked quinoa.
- Feel free to shuck in fresh edamame. To cut down on time, shelled edamame can usually be found in the frozen section of the grocery store. Rinse under cold water and allow to thaw before adding to salad.
- Thai Chili Lime Cashews can be found at Trader Joe’s, but any natural or flavored cashew or nut can be used.
- Any mix or type of vinegar can be used in place of rice vinegar.
Calories: 250kcal Carbohydrates: twenty-onegram Protein: 10gram Fat: fifteengram Fiber: 6gram Sugar: 6gram
Photography: The photos taken in this post are by Erin of The Wooden Skillet.