Sesame Kale Salad

Whole Living, January/February January/February 2013
  • Yield Makes 1
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  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 tsp freshly grated ginger
  • 1 tsp honey
  • Coarse salt and freshly ground black pepper
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced Napa cabbage
  • 1 carrot, peeled and coarsely grated
  • 1/2 cup cooked quinoa
  • 2 Tbsp finely diced red onion
  • 1 tsp toasted sesame seeds


  1. In a small bowl, whisk together oil, vinegar, juices, ginger, and honey. Season with salt and pepper. In a medium bowl, toss kale, cabbage, carrot, quinoa, red onion, and sesame seeds. Drizzle with dressing and season with salt and pepper. Serve immediately.

Cook's Note

Slice greens and cook quinoa and store separately for up to 2 days. Toss with dressing before serving.

Recipe Reviews

Reviews (5)

  • 21 Mar, 2013

    Really good and the dressing was the star!

  • 25 Feb, 2013

    Yummy! This is a nice refreshing lunch and the dressing is delicious.

  • 10 Feb, 2013

    This salad was amazing! For the dressing, I substituted agave nectar for the honey to keep it vegan and added a tsp of Dijon mustard. I will definitely make this again.

  • 30 Jan, 2013

    This recipe is wonderful! I've had it twice already. The dressing is so tangy and sweet. I love that all the recipes on the detox don't make you feel deprived of flavor. I've enjoyed every recipe and I am week two of the detox so far...

  • 26 Jan, 2013

    The dressing for this salad is great. We devoured the dish for lunch and loved it.