Honey Ginger Quinoa Kale Salad

5 from 2 votes
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This honey ginger quinoa kale salad is a rainbow of nutrition, packed full of colorful veggies and protein-rich quinoa and edamame, and it’s all tied together with a zingy honey ginger dressing.

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a bowl of quinoa salad with radishes and cashews.

We’re excited to share with you a recipe that is all about embracing fresh, healthy ingredients without sacrificing flavor – our Honey Ginger Quinoa Kale Salad. It’s a team favorite this summer — we’ve been making it at least once a week for our families 😀

What’s In This Honey Ginger Quinoa Kale Salad?

This salad starts with a lush bed of finely chopped kale, softened and enhanced by a massage with sesame and avocado oil. We add a pop of color and a delightful crunch with shredded purple cabbage.

Adding to this nutritious base, we mix in a healthy helping of cold cooked quinoa and fresh, crispy radishes. Edamame brings a dose of plant-based protein to the mix, while chopped Thai Chili Lime Cashews (or your cashew of choice!) add a pleasing crunch and a kick of flavor.

What sets this salad apart?

Our showstopper is — THE DRESSING! Made with honey, freshly grated ginger, lemon juice, and rice vinegar, it’s a flavor-packed concoction that will make your taste buds dance.

It’s the perfect balance of sweetness, tanginess, and a hint of spice that elevates this salad from good to “can’t-stop-eating” great.

ingredients for kale and radishes salad.

Easy Ingredient Swaps

Salads like this one are incredibly forgiving and customizable, which is great news.

  • Don’t have kale? Swap it out for another leafy green.
  • Not a fan of radishes? Substitute another crunchy veggie.
  • Don’t want to mess with shelling edamame? Use English peas!

The possibilities are endless, and the result is always delicious.

a person putting kale into a bowl.

Top Tips

Prepare Ahead: Cook your quinoa and shell your edamame in advance to save on prep time. Pre-cooked quinoa and shelled edamame can usually be found in grocery stores if you’re really in a pinch!

Customize Your Crunch: While we love the Thai Chili Lime Cashews from Trader Joe’s, feel free to use any cashews or nuts you prefer. The key is to include that delightful crunch for texture variation.

Versatile Vinegar: We use rice vinegar in our dressing, but don’t be afraid to experiment with different types of vinegar. Apple cider, white wine, or even balsamic could all offer interesting flavor variations.

a bowl filled with greens, radishes and quinoa.


Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Note that the cashews may soften over time due to the moisture in the salad.

To Revive

If the salad seems a bit dry after refrigeration, consider adding a squeeze of fresh lemon or a drizzle of olive oil to revive the flavors. If you prefer crunchy cashews, consider adding them just before eating rather than mixing them into the salad beforehand.

To Prep Ahead

If you plan on eating this salad over several days, consider storing the dressing and the salad separately. This prevents the salad ingredients from becoming overly soggy. Simply dress the portion you plan to eat right before serving.

a person pouring dressing into a bowl of greens and radishes.

Serving Suggestions

For more delectable salad recipes, check out our Crunchy Asian Kale Salad and Easy Greek Salad. If you’re keen on more quinoa delights, try our Mediterranean Quinoa Salad.

a bowl filled with greens, radishes, and cashews.
5 from 2 votes

Honey Ginger Quinoa Kale Salad

Whether you're looking for a light lunch, a side dish, or a colorful addition to your dinner table, this Honey Ginger Quinoa Kale Salad has you covered.
Prep: 20 minutes
Total: 20 minutes
Servings: 8
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  • 8 cups finely chopped kale, rinsed, deboned, and dried
  • 1.5 cups finely shredded purple cabbage
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon avocado oil
  • 1 teaspoon fine sea salt, separated
  • 1 cup cooked quinoa, cold (~½ cup uncooked)
  • 10 oz. shelled edamame, cold (~1.5 cups)
  • 5 large radishes, thinly sliced
  • ¼ cup minced chives
  • 1 cup chopped Thai Chili Lime Cashews, or any type of cashew


  • 1 tablespoon honey
  • ¼ cup rice vinegar
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon sea salt
  • 2 tablespoon avocado oil


  • Add the kale and cabbage to a large salad bowl. Add the sesame oil, avocado oil, and ½ teaspoon of salt. Massage the oil and salt into the kale and cabbage for 1-2 minutes or until the kale leaves become tender.
    a person putting kale into a bowl.
  • Next, add the quinoa, edamame, radishes, chives, and cashews to the salad and toss. Set aside.
    a bowl filled with greens, radishes and quinoa.
  • Prepare the dressing by adding all of the dressing ingredients to a jar. Cover and shake the ingredients until combined and there are no clumps of honey at the bottom.
    a person holding a jar of lemon juice.
  • Pour the dressing over the salad and toss. Season the salad with the remaining salt (if needed).
    a person pouring dressing into a bowl of greens and radishes.
  • Enjoy immediately or refrigerate for a cold salad or to elevate the flavors.
    a bowl of quinoa, radishes, cashews and radishes.

Tips & Notes

  • Green or purple cabbage can be used in this salad.
  • For the quinoa, make the quinoa ahead of time or buy pre-cooked quinoa.
  • Feel free to shell fresh edamame. To cut down on time, shelled edamame can usually be found in the grocery store’s frozen section. Rinse with cold water and let them thaw before adding them to the salad.
  • Thai Chili & Lime Cashews can be found at Trader Joe’s, but any plain or flavored cashew or nut can be used.
  • Any mixture or type of vinegar can be used in place of rice vinegar.

Watch It


Calories: 250 kcal, Carbohydrates: 21 g, Protein: 10 g, Fat: 15 g, Fiber: 6 g, Sugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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a bowl filled with greens, radishes, and quinoa.

Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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June 6, 2024 10:09 pm

5 stars
I have made this salad twice this week. It was wonderful both times. I added chicken to it tonight and could not find purple cabbage (looked at two stores), so substituted arugula instead. Highly recommend!

July 22, 2023 9:20 am

5 stars
This salad was so flavorful. Loved the dressing!