Meatless Mondays is a theme almost every week in our house, and my monthly menus so it was only a matter of time before I posted one of my favorite salad recipes. This salad is FILLED with all sorts of colorful, and protein-packed veggies and topped with a fresh homemade sesame-soy dressing and makes a fantastic dinner solution. Especially on hot summer days when you just can’t bare to turn the oven on.
Lately I have been on a broccoli slaw kick. I love the stuff. I add it to salads, like this asian cucumber and kale salad, I top my tacos with it, and if there is anything leftover, we throw it in the juicer! If you’ve never had broccoli slaw before and are wondering what it is, it’s a combination of shredded broccoli stems, red cabbage (sometimes) and shredded carrots. It’s sweet, and crunchy, and just delicious!
The broccoli slaw inspired this recipe, and as I looked through the fridge, I looked for other vegetables that I could shred, or thinly slice to mimic the slaw. I have this really neat vegetable peeler that shreds or juillenes the vegetables into long thing strips – just like the broccoli slaw. It saves a lot of time when making stuff like this. Click the picture below to see it on Amazon!
You can also use the juillene cutter on your mandoline, or a box grater for your cucumber.
Asian Cucumber and Kale Salad with Sesame-Soy Dressing Recipe
For The Salad:
1 cucumber, juillened with juillene peeler
1 bunch kale, stems removed and chopped
1 cup edamame, shelled
3 cups broccoli slaw
1 red pepper, cut into thin strips
1 green onion, white and green parts, chopped
2 tbsp fresh cilantro, stems removed
For The Dressing:
2 tbsp sesame oil
1/8 cup rice wine vinegar
1/4 cup low-sodium soy sauce
1 green onion
1 clove garlic
1/2 tsp grated ginger
2 tbsp fresh cilantro
2 tbsp brown sugar, or honey
1 tsp white pepper
1/4 cup olive oil
2 tbsp sesame seeds
For The Salad:
Combine broccoli slaw, chopped kale, shelled edamame, red pepper, green onion and cilantro in a large bowl. You can do this ahead of time, and keep it in the fridge with a damp paper towel over the top, or in a ziplock bag for a meal later in the week or to bring for lunches. If you’re putting it in a ziplock bag, just throw all the ingredients in the bag, and mix it up in the bag by shaking it – why dirty another bowl?
For The Sesame Soy Salad Dressing:
In the bowl of a food processor, combine garlic, green onion, ginger, cilantro, sesame oil and white pepper. Process until finely chopped. Don’t worry if there is still a few chunks, they will smooth out as you add the rest of the ingredients.
Add soy sauce, vinegar, and brown sugar (or honey), and place the lid on. With the food processor running, slowly drizzle in olive oil.
Transfer to a tupperware container, or another bowl, and sprinkle in sesame seeds. Cover and stick in the fridge for 20 minutes or so to let the flavors mingle.
When you’re ready to serve, add some salad to a bowl, and drizzle on dressing. Top with some peanuts, or cashews for a little more crunch. Serve as a main course, or as a side dish. This salad pairs perfectly with the yummy skewered chicken satay recipe that I shared last week!