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This salad carefully balances the flavors used in common macrobiotic cooking. You can enjoy this on it’s own for a light-but-satiating summer salad, or serve alongside a big scoop of warm brown rice, adzuki beans, and mashed sweet potato or sautéed carrots for a complete macrobiotic meal.

Asian Kale Salad [Vegan]

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Ingredients You Need for Asian Kale Salad [Vegan]

Ume Vinaigrette
  • 1/2 cup toasted sesame oil
  • 2 tablespoon tamari
  • 3 tablespoon ume plum vinegar
  • 1/2 teaspoons ume plum paste
  • 2 limes, juiced
  • 1 tablespoon water

Chopped Salad

  • 1 bunch kale, stems removed & finely chopped
  • 1/2 head red cabbage, finely chopped
  • 2 bunches baby bok choy, trimmed & finely chopped
  • 1 bunch cilantro, stems removed & finely chopped
  • 2 sheets nori
  • 1/4 cup dulse flakes
  • 2 tablespoons sesame seeds

How to Prepare Asian Kale Salad [Vegan]

  1. Whisk together all the ingredients in a small bowl. Pour over top salad and toss well before serving.
  2. Combine all ingredients a large mixing bowl. Toss with salad dressing, cover and store in the fridge for 30 minutes to marinate before serving. When ready to eat, enjoy with an avocado or serve over top warm brown rice.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Claire Ragozzino

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Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site Vidya Living. Her first book Living Ayurveda Cookbook offers a comprehensive Ayurvedic cooking and lifestyle guide. In addition, Claire works with clients around the globe and leads immersive workshops and retreats.

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