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Asian Kale and Mandarin Salad

If you want a big salad bowl filled with varying textures, colors and flavors from the sweet to the savory then this Asian Kale and Mandarin Orange Salad is for you. I gathered together vegetables that are available nearly all year round and they made a pretty picture. This salad with a slightly sweet and salty Asian dressing will be a great companion to summer barbecues and roasts. This is an Asian In America recipe by Elizabeth Ann Quirino. Serves 2 to 4 as a side salad.
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American, Asian
Keyword: Asian Kale Mandarin Salad
Servings: 2 people
Calories: 295kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Large salad bowl

Ingredients

  • 1/2 cup rice wine vinegar
  • 1/3 cup ginger ale
  • 1/8 cup chili sauce bottled
  • 2 Tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon freshly-ground black pepper powder
  • 1/8 teaspoon sesame oil
  • 2 cups kale, washed
  • 1 whole cucumber peeled, sliced
  • 2 whole medium tomatoes, salad variety sliced
  • 1/2 cup chopped celery
  • 1 cup sliced thin cabbage
  • 1 whole carrot, peeled, julienned
  • 1 cup broccoli florets, blanched
  • 1 cup orange segments, fresh or canned, drain if canned
  • 1/2 cup raisins
  • 1/2 cup green peas
  • 1/2 cup black olives
  • 1/2 cup crisp wonton strips for topping

Instructions

  • How to prepare greens for salads: Fill a large bowl or the sink with warm water (a temperature between 105 to 115 F). If it’s warm to your wrist, then it’s good enough. Then soak the lettuces, cabbage, kale, herbs or other leafy greens. Soak for 5 to 10 minutes. Take out the salad greens and dry them using a salad spinner. Or shake the greens gently to remove the excess water. Cover the greens with a damp towel. Chill for 30 minutes till ready to mix in salad. (From Chef Douglas Katz, “Chef’s Secrets”, Quirk Books).
  • How to blanch greens or keep cooked green vegetables crisp and colorful: Put the vegetables in a large bowl of cold water. Leave the vegetables in the bowl of water for 30 minutes inside the freezer. In a large stockpot, boil water and add the chilled vegetables. Cook till vegetables are nearly done for about 5 minutes (time varies depending on the vegetable). You should try to have a crisp-tender texture. Return the cooked vegetables to the bowl of chilled water to stop the cooking process. (From Executive Chef Eric Torralba, "Chef's Secrets", Quirk Books).
  • Mix all salad dressing ingredients together in a medium-sized bowl: rice wine, ginger ale, chili sauce, honey, salt, pepper and sesame oil. Refrigerate till ready to use. Serve it with the salad, on the side. Or if preferred, lightly coat the greens with this dressing.
  • To assemble the salad: Pile the kale leaves at the bottom of a large salad bowl. Line the sides alternately with cucumber and tomato slices. Put the cabbage, carrots, broccoli and green peas mix in the middle. Top with raisins, olives and lastly the crispy noodles. Serve the dressing on the side. Cover and refrigerate till ready to serve.
  • Cook's comments: Sometimes I use those wonton strips which Chinese take-out restaurants give for free with our order.
  • Ingredient substitute: if kale is not available, use lettuce leaves instead. Feel free to add other vegetables you prefer or which are in season. In place of wonton strips, use croutons if more convenient.
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Nutrition

Serving: 1g | Calories: 295kcal | Carbohydrates: 59g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1933mg | Potassium: 480mg | Fiber: 6g | Sugar: 25g | Vitamin A: 610IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 2mg