Blog Vegan Salad Recipes

kale thai salad XO

I adore Valentine’s day, it’s the girly-girly in me that loves it so much.  All the red and pink colors, smell of roses and vegan chocolates…oh yes please!! Normally we don’t venture out with everyone else on Valentine’s day, we prefer to hide out at home with some fresh cooked food and a good bottle of red wine.  However, this year my husband and I made the mistake of not staying with tradition and hit the town Saturday night.  Uber was our friend, all the wine we drank while out was NOT our friend.  Lets just say the only thing I remember about the Uber ride home was praying that I wouldn’t get sick in this dudes car.  Ugh.  Not our best outing!  LOL!  From now on we stick to tradition!

Some how I pulled myself out of bed Sunday morning.  Heck I’m the mom who else is going to cook and prep lunch for the week and do laundry?  Oh the the joy of being an adult.  Time to pull on my big girl pants and get to cooking!

Every Sunday I prep my lunches for the week.  I like having a healthy option for lunch everyday and to be honest, I’m cheap and cannot bring myself to spend up to $8 or more for lunch everyday!  I have made prepping part of my normal Sunday routine that it makes it easy to just know it needs to be done and checked off my to do list.

My Kale Thai Salad is one of my easy “go to salads”.  I love all of the fresh colors with a hint of spicy smell!   I find that the salad keeps well all week in the refrigerator.  I just make sure to give it a good stir before serving.

Kale Thai Salad

Print Recipe
Serves: 6-8 Cooking Time: 30 Minutes


  • For the Salad:
  • 6 cups of kale
  • 1 cup Red cabbage (shredded)
  • 3 Large carrots
  • 1 Red pepper
  • 1 Orange (or yellow) pepper
  • 1/2 cup Fresh cilantro
  • 3 Green onions
  • 3/4 cup Raw cashews
  • 16 Oz. bag of frozen shelled edamame
  • For the dressing:
  • 1/3 cup Olive oil
  • 3 Garlic cloves
  • 3 tbsp Low sodium soy sauce
  • 3 tbsp Water
  • 2 tbsp White distilled vinegar
  • 2 tbsp Agave
  • 2 tbsp Sriracha (less if you don’t like spicy, more if you like it hotter)
  • 1 tbsp Sesame Oil
  • 1 tbsp Lemon Juice
  • 1 tsp Ginger



Wash kale throughly in warm water and white vinegar. Dry on clean towels, removing as much water as you can. Start de-steaming the kale and tearing it into bite size pieces tossing into a large mixing bowl. Toss in shredded red cabbage, mixing together with the kale.


Either by hand or with a food processor slice up the peppers, carrots and green onions into strips. Toss into the large bowl with the kale, mixing together.


Place the frozen edamame into a microwave safe bowl, cover with plastic wrap and microwave for 4 minutes. Let cool.


Once edamame is cool, place in food processor with cashews and cilantro and pulse until well chopped up. Mix into kale mixture, tossing well.


Place all of the dressing ingredients in the food processor and pulse until well mixed. Taste and add more Sriracha as needed.


Drizzle dressing over salad and gentle toss combining well. Cover with tight fitting lid and place in refrigerator.

Enjoy and stay healthy!

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  • Reply
    February 13, 2017 at 10:09 pm

    Sounds yummy!😀

    • Reply
      February 13, 2017 at 10:20 pm

      Thank you Judy, it really is!! Perfect for these warm Arizona afternoons LOL!

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