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    Home » Recipes » Salads

    Spicy Kale and Fennel Salad with Lemon Vinaigrette

    January 13, 2022 · Published: May 23, 2017 By: Asian Caucasian 1 Comment

    Jump to Recipe·Print Recipe
    Spicy Kale and Fennel Salad with Lemon Vinaigrette in a grey bowl with chopsticks and a gingham napkin

    This colorful Spicy Kale and Fennel Salad will make your tastebuds do a happy dance, and the tangy lemon vinaigrette provides the music! You're going to love how fresh this is!

    Spicy Kale and Fennel Salad with Lemon Vinaigrette in a grey bowl with chopsticks and a checkered napkin on the side.

    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.

    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!

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    Spicy Kale and Fennel Salad with Lemon Vinaigrette in a grey bowl with chopsticks and a gingham napkin

    Spicy Kale and Fennel Salad

    Print Recipe
    Pin Recipe

    This colorful Spicy Kale and Fennel Salad will make your tastebuds do a happy dance, and the tangy lemon vinaigrette provides the music! You're going to love how fresh this is!

    • Total Time: 15 min
    • Yield: 4 1x

    Ingredients

    Units Scale

    For the lemon vinaigrette:

    • 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

    For the salad:

    • 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

    Instructions

    1. 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.
    2. 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.
    • Author: Asian Caucasian
    • Prep Time: 15 mins
    • Category: Salad
    • Method: No Cook
    • Cuisine: Asian Fusion
    • Diet: Low Calorie

    Nutrition

    • Serving Size:
    • Calories: 223
    • Sugar: 7.9 g
    • Sodium: 247.7 mg
    • Fat: 16.5 g
    • Carbohydrates: 17 g
    • Protein: 6 g
    • Cholesterol: 0 mg

    Keywords: Asian Salad, Spicy Asian Salad, Kale and Fennel Salad

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

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    Reader Interactions

    Comments

    1. Jodi Email Sager

      May 23, 2017 at 12:09 pm

      This is amazing, light and easy. Perfect for summer.

      Reply

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    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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