the taste space

Almost Raw Asian Kale and Edamame Salad

Posted in Mains (Vegetarian), Salads by Janet M on January 2, 2012


When reflecting on my top meals of the year, I had a hard time picking my favourites. Did I want to highlight the easy weeknight meals, or the more elaborate concoctions? Taste was number one on my mind, and I have had great successes in my kitchen this year.

My secret?  Great recipes but most importantly fresh ingredients. It’s the fresh lemon juice, the garlic cloves and the vegetables. The beans cooked from scratch. I still scour the flyers on a weekly basis, but Sunny’s is my go-to grocer, as the produce is fresh and always reasonably priced. The fresh herbs from my garden were also a huge flavour boost this summer. I never knew I loved thyme so much until I wiped my plant clean before the winter. Rob’s chili plant also provided us with tons of chilis, which we subsequently dried this fall.

While I am still a weakling with regards to chilis and peppers, my tolerance towards garlic has definitely increased over the year. When I made the 15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles for my family, they commented on the strong garlic flavour. They enjoyed it but weren’t used to the garlic. For me, it was perfect with 5 cloves of raw garlic, and I really had to think about it before the garlic registered. I didn’t even bat an eye when I used 6 cloves of raw garlic in the Black-Eyed Pea and Kale Salad, 8 (pan-fried) cloves of garlic for The New Best Salad Ever, 10 cloves of (roasted) garlic with broccoli and chickpeas, 14 cloves of raw and roasted with this Spanish stew, or a whole 1/3 cup (12 cloves) with my baked beans. I love my garlic.

Tess‘ recipes introduced me to meals with fresh citrus juice and lots of garlic. I go through garlic so fast that I can buy the package with 40-50 pre-peeled garlic cloves before it goes bad. I also can easily stock up on lemons and limes and need frequent replenishment (whereas a year ago, sometimes I would use the limes to clean my pots!). I honestly feel like this has been a blessing to my cooking – the flavours really pop. Fresh lemon juice makes a world of difference compared to the bottled stuff.

I always plan out a week’s worth of meals, cooking them on a weekend, usually opting for a bean dish, a grain dish and either a soup or salad. I also try to make sure I don’t go too long without a recipe from Tess! Sometimes I go into Tess recipe withdrawal.

My Mom warned me that I might start to smell like garlic if I eat too much raw garlic. She didn’t mean my breath, rather my sweat.

This time, when I picked another highly-rated recipe from Tess, her Asian Kale Salad from The Two Week Wellness Solution (recipe also here), I erred on the side of caution: I decreased the agave, ginger and garlic (sacrilegious, I know!) while increasing the lime juice and omitting the orange juice. Adding edamame made this into a delicious main-course salad. There was a perfect merriment of flavours with a zippy and sweet dressing with the earthy kale and creamy edamame.

To be fair, no one has ever said I smell like garlic – certainly not from my pores.. garlic breath, perhaps?  So, have no fear and increase the garlic to your tummy’s and heart’s content! :)


This is my submission to this week’s Weekend Herb Blogging hosted by Haalo, to this week’s Healthy Vegan Fridays, to Simple and In Season and to this month’s citrus love blog hop.

Almost Raw Asian Kale and Edamame Salad

5 cups kale, lightly packed and thinly sliced (200g)
3 tbsp fresh lime juice
1 tsp toasted sesame oil
1 tbsp agave nectar
3 cloves garlic, pressed or minced
1 tsp grated ginger
1/4 tsp salt
1 cup frozen edamame, thawed or boiled for 2 minutes (I think edamame is cooked prior to freezing so including this doesn’t make this truly raw)
1 tbsp sesame seeds, toasted

1. Thinly slice your kale. Combine with lime juice, toasted sesame oil, agave, garlic, ginger and salt. Massage until wilted, approximately 3 minutes or more.

2. Combine kale with thawed edamame and sprinkle with sesame seeds.

Serves 2-3.

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28 Responses

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  1. chefconnie said, on January 2, 2012 at 9:49 AM

    Any excuse to use kale in a recipe is fine by me. Yummy.

  2. Joanne said, on January 2, 2012 at 3:38 PM

    I grew up eating TONS of garlic, and I happen to love the way it smells. I think it’s a comfort food thing for me. Massaged kale has really become my new favorite thing…definitely can’t wait to try this recipe!

  3. Zoa said, on January 2, 2012 at 5:18 PM

    What gorgeous green, and I like the idea of massaging the kale. I already do this with cabbage, but never considered massaging other greens as well. I have the same garlic anxiety, but not enough to cut down my consumption…and hope someone would tell me if I begin to reek. Or maybe not. Just leave me alone in my happy world in which I always smell like a fresh spring breeze ;-)

  4. Kalyn said, on January 2, 2012 at 10:43 PM

    Oh yes please; I want some of this!

  5. Gena said, on January 3, 2012 at 11:19 AM

    So many exceptional kale recipes lately!! Love it.

  6. Ricki said, on January 3, 2012 at 11:26 AM

    I’ve made that salad and really enjoyed it. . .adding edamame is such a great idea! And thanks so much for the good wishes on my blog–much appreciated! Here’s to a great 2012 for you, too! (and more yummy food). :D

  7. Sonnet said, on January 6, 2012 at 2:52 PM

    I’ve been using all my kale in smoothies lately, but you’ve defintely made me want to make a raw kale salad this weekend. I looove garlic and find myself usually having to scale it back a bit in my recipes when I share them with others. :)

  8. Jackie @ Vegan Yack Attack! said, on January 13, 2012 at 4:42 AM

    Woohoo! Something in this #citruslove bloghop that I can totally enjoy! This looks amazing, and super fresh. I’ll have to bookmark it for later!

  9. spicegirlfla said, on January 13, 2012 at 8:58 AM

    Wow…I’m always looking for recipes to use kale and this one sounds fabulous!! I love the vibrant color!!

  10. brii said, on January 13, 2012 at 3:20 PM

    Wow, I’m intrigued!
    Had to ask google what kale and edamame was.
    Perhaps the bean can be difficult to find here but kale or cabbage not.
    Must try this, I love the idea of raw cabbage.
    Thanks for sharing with WHB Janet.
    Baciusss

  11. Ashley said, on January 13, 2012 at 5:01 PM

    Oo love that you added edamame to this salad! Great idea. I love garlic and always add extra to my recipes but found that Tess’s recipe used way too much raw garlic for me.

  12. Ren Behan said, on January 15, 2012 at 9:39 AM

    Thanks for linking up again, I love this recipe and you are a firm favourite over here in the UK!

  13. [...] from The Taste Space sent over a super-healthy Almost Raw Asian Kale and Edamame Salad. Kale and edamame are becomming more readily available in the UK now, so some of you may enjoy [...]

  14. Laura@howtocookgoodfood said, on February 2, 2012 at 7:56 AM

    Just seen your recipe in Ren Behan’s round up and had to tell you it looks beautiful. I too love kale and used it in my entry. Your dressing is something I will be trying out, thanks! :-)

  15. [...] Oatmeal – Savory Sage and Red Lentil Soup – Moroccan French Lentils – Mediterranean Chickpea Salad – Almost Raw Asian Kale and Edamame Salad – Symphonic Mixed Bean Salad – Lime-Spiked Black Bean and Quinoa Kale Wrap – Garlicky and Lemony [...]

  16. Smart Growthist said, on June 5, 2012 at 1:08 PM

    Made this for dinner last night with an orange ginger salmon – it was superb. Thanks for posting this!

  17. [...] the recipe for this salad on my blog as it is courteous of The Taste Space. Please visit the post here to see this awesome accompaniment to the orange-ginger [...]

  18. [...] Almost Raw Asian Kale and Edamame Salad [...]

  19. [...] seeds. I massaged some of the dressing directly with the collards (like I do for my raw kale salads) and then drizzled more dressing for the rest of the veggies. As you can see, the collard greens [...]

  20. […] kale, I let the heat of the noodles wilt them. Easy, peasy. Because as much as I love raw kale salads, I usually am able to trick convince others into doing the massaging. I hate getting my […]

  21. […] Marinara with Zucchini Noodles, Dillicious Yellow Tofu, Black Bean, Cilantro and Apricot Salad, Almost Raw Asian Kale and Edamame Salad, Lime-Spiked Black Bean and Quinoa Kale Wrap, Miso Healthy Dressing, Roasted Garlic Tofu Salad […]

  22. Food to Fitness said, on July 11, 2013 at 9:11 AM

    Looks fresh and healthy. Will definitely try this.

  23. […] bowl but since we’re low on miso, I went with a dressing more reminiscent of my (other) raw Asian kale salad with edamame. With so many colourful vegetables and an Asian dressing, how could you go […]

  24. Vienna said, on June 30, 2014 at 9:16 PM

    This sweet/sour lime dressing was good. Thanks for sharing this recipe.

  25. […] the recipe for this salad on my blog as it is courteous of The Taste Space. Please visit the post here to see this awesome accompaniment to the orange-ginger […]


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