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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

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


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
  • 1/4 cup extra virgin olive oil

For the salad:

  • 2 large fennel bulbs, halved and sliced thinly on a mandoline
  • 1/2 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
  • 1/2 cup edamame, shelled
  • 1/2 cup fresh cilantro, stemmed and chopped
  • 1 tablespoon toasted sesame seeds


  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


  • 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