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
- 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
Instructions
- 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.
- 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