This is a kale salad with a tamari-ginger dressing โ sharp, a little spicy, and ready in 10 minutes flat. Unlike most dressed greens, kale actually holds up overnight, so it works just as well the next day as it does right now. That makes it one of the more practical salads you can add to a weeknight rotation.
Ingredient notes
- Tamari: This is gluten-free soy sauce. Regular soy sauce works as a straight swap if gluten isnโt a concern โ the flavor is nearly identical here.
- Rice vinegar: Mild and slightly sweet. Donโt substitute white wine vinegar without reducing the amount; itโs sharper and will throw off the balance.
- Ginger root: Fresh only. Ground ginger wonโt give you the same bright, clean heat. A microplane makes grating fast โ no need to peel if the skin is thin.
- Black sesame seeds: White sesame seeds work fine. Toasting either version for 2 minutes in a dry pan deepens the flavor noticeably.
- Cilantro: If youโre cooking for cilantro-averse people, flat-leaf parsley keeps the fresh herb element without the polarizing flavor.
The short version of why this works
Two things make this salad succeed. First, chopping the kale into fine 1-inch strips dramatically increases its surface area, which means the dressing coats every piece instead of sliding off whole leaves. Second, the dressing itself is built for cling โ olive oil emulsified with tamari and rice vinegar, thickened slightly by the grated ginger pulp. That combination sticks to the kale rather than pooling at the bottom of the bowl, so every forkful is actually seasoned. The avocado goes on last because it bruises and browns quickly; keeping it separate until serving is the one step worth not skipping.
If something goes sideways
- Dressing tastes flat: Add a small squeeze more lime juice before anything else. Acid is almost always whatโs missing when a dressing feels dull.
- Kale is still tough and chewy after tossing: Massage the dressed kale with your hands for 60 seconds. The mechanical action breaks down the fibers faster than time alone.
- Dressing is too salty: The tamari carries a lot of sodium. Balance it with a little extra rice vinegar or a pinch of sugar rather than adding more oil, which just dilutes without correcting.
- Avocado turned brown before serving: Toss avocado slices in the remaining lime juice from the dressing before placing them on top โ this slows oxidation for at least an hour.
- Salad looks dry after sitting: Kale absorbs dressing as it sits. Keep a small reserve of dressing (a tablespoon or two) to refresh it before serving rather than making a full second batch.
Keeping leftovers crisp
This is one of the few salads where dressing ahead actually helps โ the kale softens into the tamari-ginger dressing and tastes better after a few hours. Store the dressed salad (without the avocado) in an airtight container in the fridge for up to two days. Keep the avocado separate and slice it fresh when youโre ready to eat; pre-sliced avocado stored overnight turns grey and soft regardless of lime juice. The cherry tomatoes will release some liquid by day two, so give the salad a quick toss and drain any pooled liquid before serving. For the best texture on day one, though, dress it at the table โ a pre-dressed salad goes limp fast if the kale hasnโt had time to fully absorb the dressing, and that in-between stage is the worst of both worlds.
Gingery Asian Kale Salad Recipe
Ingredients
Salad Ingredients
- 2 bunch kale
- 1 bunch green onion chopped
- 1 medium bell pepper diced (red or orange)
- 1 cup cherry tomatoes diced
- 1 tablespoon black sesame seeds
- 1 medium avocado
- 1 bunch cilantro
- โ cup Asian dressing
Dressing Ingredients
- ยผ cup olive oil
- 2 tablespoons tamari gluten-free soy sauce
- 3 cloves garlic minced
- 2 tablespoons rice vinegar
- 2 tablespoons ginger root grated
- ยฝ medium lime juiced
- 1 pinch sea salt
Instructions
- Clean kale and pat dry.
- Chop kale finely into 1-inch strips, then set aside in a large salad bowl.
- Add chopped green onion, diced bell pepper and tomatoes to the salad.
- Sprinkle 3 to 4 dashes of black sesame seeds into the salad.
- Combine dressing ingredients in q small bowl and whisk until combined.
- Add dressing to salad and toss.
- Alice avocado and add to the top of the salad, and enjoy!
Nutrition
FAQ
Can I use pre-washed bagged kale to save time?
Yes, bagged chopped kale works fine here. Just check that the pieces are roughly 1 inch or smaller โ if theyโre too large, give them a quick chop so the dressing coats them evenly.
The recipe calls for 2 bunches of kale. What type should I use?
Curly kale or lacinato (dinosaur) kale both work. Lacinato is slightly more tender and has a milder flavor, which some people prefer when eating kale raw.
Can I make the dressing in advance?
Yes โ the dressing keeps in a sealed jar in the fridge for up to five days. Give it a good shake before using since the oil and tamari will separate as it sits.
How do I add protein without changing the salad too much?
Grilled or shredded chicken is the most straightforward addition and pairs well with the ginger-tamari dressing. Edamame is a good plant-based option that adds protein without altering the flavor profile.
Is this salad filling enough as a main dish?
As written itโs a solid side or light lunch at 292 calories per serving. Adding a protein like chicken or a handful of edamame pushes it into main-dish territory without much extra effort.
My dressing separated and looks oily. Did I do something wrong?
No โ this dressing doesnโt have an emulsifier like mustard or honey, so separation is normal. Whisk it again just before adding it to the salad and it will come together.