If there were a gut health Olympics, this salad would take home the gold medal. Not only does it include healthy probiotics courtesy of the kefir dressing, it’s also full of healthy prebiotics—fiber-full vegetables that your gut bacteria feasts on.
Inspired by Thai coconut soup, this salad is refreshing and light but also filling from all of the protein-packed edamame and fiber-filled kale, jicama, and cabbage. It’s great to take to work for lunch or to a friend’s house for a summer get together. Raw kale can be quite tough to eat; massaging the salt and the dressing with your hands helps break down the leaves into a more tender green. Eat as a full-size meal portion or as a side with a protein like grilled shrimp or chicken.
Coconut kefir is often available at Whole Foods or your local natural foods store (We found ours here). Be sure to get the thicker stuff, made with coconut milk, as opposed to the more drink-like kefir, made only with coconut water. If you're finding it hard to track down, you can make your own (it's worth it), or just substitute regular kefir instead, which is still tasty.
1/4 cup coconut kefir (such as Ancient Awakenings)
1 tablespoon Asian chili-garlic sauce
1 tablespoon fresh lime juice (from 1 lime)
2 teaspoons honey
2 teaspoons lower-sodium soy sauce
1 teaspoon fish sauce
1/2 teaspoon grated fresh ginger
1 large bunch curly kale, stemmed and chopped (4 cups)
1/2 teaspoon kosher salt
1 mango, peeled and cut into thin strips (1 cup)
1 jicama, peeled and cut into thin strips (1 cup)
1 cup thinly sliced red cabbage
1 cup frozen shelled edamame, thawed
3/4 cup sliced almonds, toasted
1/3 cup chopped fresh cilantro
1/3 cup chopped scallions
Added sugars 2g
Calcium 8% DV
Potassium 6% DV
How to Make It
Whisk together coconut kefir, chili-garlic sauce, lime juice, honey, soy sauce, fish sauce, and ginger in a small bowl; set aside.
Combine kale, kosher salt, and 2 tablespoons of the dressing in a large bowl, and toss. Massage kale with hands to help soften the fibers, about 1 minute. Add mango, jicama, cabbage, edamame, almonds, cilantro, and scallions. Drizzle with remaining dressing, and toss to coat well. Serve immediately, or store covered in refrigerator up to 3 days.
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