Edamame Kale Salad Recipe with Oil-Free Mango Ginger Dressing

Cooler weather doesn’t mean salad season is over – it’s just shifted. Now is the time for heartier greens and bolder flavor. Which is good news for those of us who eat dairy free. A lot of winter produce, like kale, is high in minerals, like calcium. In fact, this edamame kale salad contains 169 milligrams of natural calcium per serving. And it’s just side dish!Easy Edamame Kale Salad with Oil-Free Mango Ginger DressingThis edamame kale salad recipe is a sample from the cookbook Bravo Express by Chef Ramses Bravo, the executive chef at TrueNorth Health Center in Santa Rosa, California. It’s a follow up to his popular first book, Bravo!Both of Chef Ramses titles are vegan and SOS-free – no salt, no oil,  and no sugar. But Bravo Express focuses on quick and easy dishes. In fact, you might be surprised by how little you need to whip up dozens of dishes from this cookbook.Chef Ramses keeps it simple, and uses whole food, natural, plant-based ingredients to make healthy eating very accessible. Recipes with just 5 or 6 ingredients are actually quite common in Bravo Express. In fact, the recipe below is actually two recipes put together!Special Diet Notes: Edamame Kale SaladBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, vegan, vegetarian, plant-based, and oil-free.Edamame Kale Salad with Oil-Free Mango Ginger Dressing  Author: Chef Ramses BravoRecipe type: SaladCuisine: Japanese1 ripe mango½ cup unsweetened apple juice1 tablespoon peeled and chopped fresh ginger½ teaspoon rice vinegar½ tablespoon sesame seeds, toasted4 cups shredded kale, lightly packed2 cups frozen edamame2 cups diced red bell pepper2 tablespoons peeled and chopped fresh gingerPut the mangoes, apple juice, ginger, and vinegar in a blender.Process on high speed until smooth.Stir in the sesame seeds until evenly distributed.Put the kale, edamame, bell pepper, and ginger in a large bowl and stir until well combined.Add the dressing and stir until evenly distributed.Serve chilled or at room temperature.This recipe is reprinted with permissions from Bravo Express by Chef Ramses Bravo. Serving size: ¼ recipe Calories: 186 Fat: 4g Carbohydrates: 33g Sugar: 0g added Sodium: 38mg Fiber: 5g Protein: 9g3.5.3229More Kale Salad RecipesKale Salad with Orange Ginger DressingMiso Kale Caesar SaladColorful Kale Slaw with Tangy Red Wine Vinaigrette

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