Summer time is here! At least if feels like it! We love making fresh salads this time of year, especially with healthy kale, and licorice-y fennel. This colorful spicy kale and fennel salad will make your tastebuds do a happy dance and the lemon vinaigrette provides the music. We’ve loaded this salad with all kinds of healthy goodies, like edamame, bean sprouts, jalapeños, and fresh cilantro. So fresh tasting, you will definitely want to bring this awesome salad to your next summer picnic!
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon rice vinegar or mirin wine
- 1 tablespoon Dijon mustard
- Pinch of salt and pepper
- ¼ cup extra virgin olive oil
- 2 large fennel bulbs, halved and sliced thinly on a mandoline
- ½ cup red onion, sliced thinly on a mandoline
- 8 ounce bag of baby kale, stemmed and chopped
- 2 large jalapeño peppers, thinly sliced on the mandolin
- 1 cup bean sprouts
- ½ cup edamame, shelled
- ½ cup fresh cilantro, stemmed and chopped
- 1 tablespoon toasted sesame seeds
- To make the vinaigrette: In a mixing bowl, whisk together the lemon juice, rice vinegar, mustard, salt and pepper. Slowly whisk in the olive oil until well incorporated and light yellow in color. Set aside.
- In a large salad bowl, toss together the fennel, red onions, kale, jalapeño peppers, bean sprouts, edamame, and cilantro. Toss the dressing into the salad, sprinkle with sesame seeds, and serve immediately.
Shop products featured in this recipe:
This vibrant Thai cucumber salad recipe comes from Katie Workman’s The Mom 100 food blog! It’s so easy and quick to prepare. From Katie: This salad features bright flavors, exciting textures, and the play of sweet and sour and salty happening in so many ways. Lemongrass, chilies, coconut milk, these ingredients are now popping up all over the country at supermarkets and it’s so much fun to work them into your home cooking. This simple salad features crunchy cucumbers, enhanced with just a bit of citrus, soy sauce and a few other Thai ingredients. Cilantro (sometimes also called Chinese parsley) is an herb people usually love or hate – few people feel “meh” about it, so if it’s not your thing, or someone at the table doesn’t like it, serve it on the side and let people add it to their own salads as they wish. If you want to bump up the flavor even further, substitute fish sauce for half of the soy sauce. It will add a layer of pungency to the dish! Thanks, Katie, for sharing this delicious salad recipe!
- 2 seedless cucumbers
- 1 jalapeño pepper
- 2 teaspoons minced shallots
- 3 tablespoons less sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2 tablespoon cilantro leaves
- ¼ cup salted cocktail peanuts, lightly crushed
- Peel the cucumbers, slice them in half lengthwise and remove any seeds with a teaspoon. Slice the cucumber into very thin slices crosswise, using a sharp knife or a mandolin. Trim the jalapeño, slice lengthwise, remove the seeds and finely mince.
- In a large bowl combine the jalapeño, shallots, soy sauce, lime juice, sugar, and stir to combine. Add in the cucumber and toss to combine. Transfer the mixture to a serving bowl or platter, top with the cilantro and peanuts and serve.
Pants feeling snug after the holidays? No worries! This is a very yummy Asian Chicken and Vegetable Salad recipe that we borrowed from fellow Atlanta food blogger Shannon Marsh with Happily Edible After. Made with tons of healthy veggies, this salad has a nice crunch from the fresh ingredients and chopped cashews. The best part is the dressing, made with fresh, creamy cashew butter from Georgia Grinders! Love sharing recipes with our fellow food bloggers! Happy, Healthy New Year to all!
Georgia Grinders homemade cashew butter adds a wonderful flavor to the salad dressing.
- 1 roasted chicken, cooled and shredded
- ½ green cabbage, shredded
- ⅓ red cabbage, shredded
- 2 large carrots, grated
- ½ bunch kale, shredded
- 1 cup yellow bell pepper, ½-inch pieces
- 1 cup red bell pepper, ½-inch pieces
- ½ cup roasted, chopped cashews
- Your favorite greens
- ½ cup Georgia Grinders Creamy Cashew Butter
- 2 Tablespoons rice vinegar
- 4 Tablespoons lime juice, fresh
- 1 teaspoon fish sauce
- 3 Tablespoons soy sauce or tamari
- 1½ Tablespoons sugar
- 1 large garlic clove, minced
- 1-inch ginger root, peeled and minced
- 1-2 Tablespoons Sriracha
- ½ teaspoon sea salt
- 3 Tablespoons warm water
- In a large bowl, gently mix the cabbages, carrots, kale, and bell peppers. Set aside.
- To make dressing: place all dressing ingredients into a medium bowl and whisk until smooth. Taste and adjust seasoning to your liking.
- In a large bowl, mix the shredded chicken with enough of the dressing to lightly coat the meat. Set aside. If not serving right away, refrigerate your veggies and your chicken and remaining dressing.
- To serve: scatter some of the mixed greens on a platter. Mix together the veggies and the chicken, tossing with remaining dressing. Place chicken salad on top of the mixed greens, scatter on roasted cashews.
Shop products featured in this recipe: