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Kale, Edamame and Carrot Noodle Salad with Ginger-Sesame Sauce

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 2 large carrots peeled, Blade D, noodles trimmed
  • 6-8 cups of finely chopped curly kale
  • 1 1/3 cups cooked edamame
  • 2 avocadoes peeled, pitted and sliced
  • sesame seeds to garnish
  • For the Ginger Sesame Sauce:
  • 1 tablespoon tahini
  • ½ cup extra-virgin olive oil
  • ¼ cup rice vinegar
  • ¼ cup fresh orange juice
  • 2 tablespoons soy sauce
  • 2 garlic cloves minced
  • 2 tablespoons peeled and minced ginger
  • 1 teaspoon toasted sesame oil
  • Kosher salt

Instructions

  • Fill a medium pot halfway with water and bring to a boil over high heat. Once boiling, add the carrot noodles and cook for 3-4 minutes or until fork tender. Drain into a colander and set aside.
  • Meanwhile, prepare the sauce: place of the ingredients into a food processor and process until creamy. Set aside.
  • In a large mixing or salad bowl, combine the carrot noodles, kale, and edamame. Pour over half of the sauce and toss together until well combined. Save the remaining sauce for future recipes. Divide onto plates and garnish with avocado and sesame seeds. Serve.