Kale salad with edamame – a recipe for an easy and delicious crunchy kale salad with pointed cabbage, edamame beans, orange and salted almonds. Kale and red pointed cabbage are massaged with orange juice, olive oil and salt, then placed on a platter and topped with edamame beans, orange segments, crumbled feta and salted almonds. A lovely and filling salad that can be eaten on its own or as a side dish, and it also makes a fresh addition to Christmas dinner.
Try adding dried cranberries, figs or apricots to the salad too. Also try my kale salad with roasted beetroot. Enjoy!
Kale salad with edamame
Ingredients
Instructions
Toss kale and pointed cabbage together. Segment the oranges. Add the juice to the cabbage with the olive oil and salt and massage it into the cabbage with your hands.
Pour the cabbage onto a platter or large plate. Top with edamame beans, orange segments, feta and salted almonds. Serve straight away. Enjoy!
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