Photo Credit: Jenna Butler
This kimchi salad contains fiber-rich kale and Napa cabbage. Toss in some cholesterol-lowering edamame and mildly sweet red onions, which can help boost heart health. Quinoa gives the salad substance and a full spectrum of essential amino acids, which are crucial for healthy cell production. Finish with a drizzle of nutty sesame oil, which can help lower blood sugar.
INGREDIENTS
SERVES 2
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1 cup Napa Cabbage
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1/4 cup raw kale
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1/2 cup Carrots
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1/2 cup Edamame, Shelled Soybeans
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1/2 cup Purple Onion
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1/2 cup Kimchi
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1/4 cup cooked quinoa
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3 tbsp Oil, avocado
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2 tbsp Honey
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1 tbsp Minced Garlic
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1 tbsp Soy sauce made from soy (tamari)
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1 tbsp Seeds, sesame seeds, whole, dried
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1/2 tsp Sesame Oil
DIRECTIONS
1
Equally line the bottom of two salad bowls with chilled, cooked quinoa.
2
In separate bowl, combine cabbage, kale, carrots, edamame, purple and kimchi, tossing gently until well mixed.
3
In a separate bowl, whisk together oils, honey, garlic, soy sauce and sesame seeds.
4
Spoon vegetables over quinoa, then drizzle with dressing mixture.
5
Serve immediately or set in refrigerator until ready to enjoy.