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Close up of a plate of kale salad with tahini dressing, oranges, edamame, almonds and carrots.
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Vegan Kale Salad (with Orange-Tahini Dressing)

This vegan kale salad recipe is easy to make and packed with tasty, nutritious ingredients. It features a mouth-watering tahini dressing made with orange juice that creates a truly irresistible and satisfying salad.
Course Appetizer, Salad, Side Dish
Cuisine Vegan
Keyword Kale Salad, Vegan kale salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 Servings
Calories 234kcal

Ingredients

Salad

  • 3 ½ cups kale , packed (about 1 bunch, 105 g)
  • 1 cup shelled edamame , cooked (180 g)
  • ¾ cup carrot , grated (75 g)
  • ¾ cup oranges , peeled and chopped, 2 oranges (130 g)
  • ½ cup green onion , thinly sliced (45 g)
  • ½ cup slivered almonds (70 g)

Dressing

  • ½ cup orange juice , fresh, about 2 large oranges (125 mL/ 115 g)
  • 1 tablespoon miso paste (white type) (15 mL/ 22 g)
  • cup tahini (80 mL/ 90 g)
  • 1-2 cloves garlic , pressed or finely minced
  • 2 teaspoons apple cider vinegar (10 mL)
  • salt (to taste)
  • water (to thin as needed)

Instructions

Step 1: Make Orange-Tahini Dressing

  • Prepare a batch of orange tahini dressing by adding all dressing ingredients to a jar and shake (with a lid secured) or whisk together.
    ½ cup orange juice, 1 tablespoon miso paste, ⅓ cup tahini, 1-2 cloves garlic, 2 teaspoons apple cider vinegar, salt, water

Step 2: Prep Salad Ingredients

  • Prepare kale by washing it and ripping leaves off the stems.
    3 ½ cups kale
  • Thinly slice the kale and place it into a large bowl. Massage the kale leaves until they turn from a dull green to a bright green color.
  • Cook shelled edamame according to package directions, then refrigerate to cool while preparing the rest of the salad.
    1 cup shelled edamame
  • Peel and grate carrots.
    ¾ cup carrot
  • Cut peels off oranges, then chop into bite-sized pieces.
    ¾ cup oranges
  • Thinly slice green onions.
    ½ cup green onion
  • Add edamame, carrot, oranges, green onion and slivered almonds to the prepped kale.
    ½ cup slivered almonds

Step 3: Toss Salad and Serve

  • Pour dressing over the kale and other vegetables.
  • Toss to combine.
  • Serve cold.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (⅙ of recipe) | Calories: 234kcal | Carbohydrates: 17g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 175mg | Potassium: 481mg | Fiber: 6g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 179mg | Iron: 3mg