You’re going to love this healthy Asian Kale Salad! It’s made with delicious raw vegetables, a homemade Asian vinaigrette, and crunchy ramen for the perfect mixture of textures and flavor!
What a fantastically FREEZING weekend. I don’t think I’ve ever spent more time outside in the bitter cold than I did this past weekend! On Saturday, Team Fit Foodie + mi hermana ran the Get Lucky 7k (and 14k) and it was 20 degrees and SO COLD. I officially broke my rule of no running outside when it’s colder than 40 degrees. My sister and I both suffer from poor circulation (more on this in another post), so being cold isn’t fun because it takes us hours to warm up, literally.I’m proud to say that I didn’t walk or stop once and I actually had more fun than I thought.
On Sunday, the family and I ventured to MN United’s first home game of the year and game in the MLS! Not sure any of you are big soccer fans, but I grew up playing pretty competitively and am super stoked that Minnesota finally has a professional team in the MLS. Yesterday could have been completely hit or miss when it comes to Minnesota in early March. We got nailed with 6 inches of snow and it all happened in the middle of the game. LOL. Good thing we pre-gamed it with some Farm Girl and a shot of Fire Ball. I give the Fire Ball all the credit for keeping me warm! While The Loons lost pretty bad, we did make history playing the coldest game ever in MLS history. WELCOME TO THE UPPER MIDWEST.
Are you sick of my weather talk yet?
I am home for the next 2 weeks and pretty pumped about that. That will put me at 3 weeks in a row of being home…woot! The week after next I am headed to Sarasota with Tropicana and then right to Milwaukee to visit Mark and then to Chicago for the weekend to celebrate some of our friend’s birthdays and to see my parents. It always seems like my travels come in a big SHEEEEBANG. While I am home in MN, I’ve been trying to eat all the veggies. ALL. THE. VEGGIES. That is the one thing I don’t eat enough of when I travel.
This salad is the perfect example of ALL THE VEGGIES.
It’s made with all of my Spring favs:
- Red Pepper
- Purple Cabbage
- Green Onion
Wait, ramen isn’t a veggie…but totally necessary in this salad. It takes place of the crouton and is so so yummy! We also made our own tamari vinaigrette, which beats any store bought dressing out there!
- 4 heaping cups baby kale (or arugula)
- 1 cup red cabbage, finely chopped
- ¼ cup fresh cilantro, minced
- ¼ cup green onion, sliced
- 3 tablespoons shallots, minced
- 1 red pepper, sliced
- 1 package of Ramen
- ⅛ teaspoon salt ⅛ teaspoon pepper
- ½ teaspoon garlic powder
- 1 teaspoon sesame oil
- Optional: 2 4 oz. chicken breasts, cooked
- 3 teaspoons tamari
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- ½ teaspoon fresh ginger, grated
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon honey
- 3 tablespoons olive oil
- pinch of salt
- Prepare vegetables by washing and cutting as noted above. Set aside.
- Prep the ramen by cutting into small chunks with a sharp knife. Then, heat 1 teaspoon of sesame oil over medium/high heat. Cook ramen until golden brown (be careful not to burn). Season with salt, pepper, and garlic powder.
- Make dressing by whisking all ingredients together.
- Prepare salad by mixing together all salad ingredients (chicken breast is optional). Drizzle on dressing and toss again.