Potent cancer-fighting phytonutrients are the foundation of this beautiful, delicious fall salad. Even for the kale nay-sayers, this is sure to be a winner! With October being National Breast Cancer Awareness Month, this dish spotlights all that good nutrition provides for prevention of cancer, as eating a “rainbow” of fresh, whole foods is known to be one of your best defenses against cancer.
In addition, this hearty salad is packed with fiber, protein, and healthy fats and carbohydrates as well, making it a balanced, varied and plant-forward meal that is then tied together with an Asian flavor. It combines the colorful, crunchy veggies with your preference of either cooked farro or black rice and then tossed in an Asian vinaigrette, creating a sweet and savory mix of flavors and textures that makes a vibrant and nutritious lunch, dinner, or a standout side dish for your upcoming get-together this fall.
Active Prep Time: 20 mins ∙ Serves: 4
INGREDIENTS
8 cups chopped kale
4 cups chopped red cabbage
1 1/2 cups shredded carrots
1 1/2 cups frozen shelled edamame, thawed
1 1/2 cups cooked and cooled farro or black rice
4 green onions, sliced
1/4 cup chopped peanuts
Asian Vinaigrette
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons minced fresh ginger (or ginger paste)
DIRECTIONS
Place all salad ingredients in a large salad bowl or food storage container.
In a separate bowl, whisk together all vinaigrette ingredients.
Drizzle the vinaigrette over the salad and toss to lightly coat all.
Helpful Tips
For a thicker dressing, substitute hoisin sauce (an Asian barbecue sauce) in place of the honey.
Calories per serving: 360 ∙ Fat: 10g ∙ Net Carbs: 45g ∙ Fiber: 11g ∙ Sugars: 11g ∙ Protein: 17g