Curried Kale Salad

3-Leaf Curried Kale Salad Recipe

With a combination of 3 types of kale and a flavorful topping of curried edamame, this recipe is a must-try! You’ll never settle for a boring salad again.

5 from 1 vote
Curried Kale Salad
Print Recipe

3-Leaf Curried Kale Salad

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Salad
Cuisine: Asian
Servings: 4 servings
Calories: 397kcal
Author: Gina Fontana


For the curried edamame:

  • 12 ounces frozen shelled edamame
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • ½ teaspoon curry powder
  • ½ teaspoon kosher or fine sea salt

For the salad:

  • 10 stalks green leaf kale
  • 5 stalks lacinato kale
  • 4 stalks red leaf kale
  • ¼ cup sesame oil
  • 2 tablespoons lemon juice
  • ½ teaspoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon kosher or fine sea salt
  • ¼ small red cabbage grated
  • 1-2 carrots grated
  • 1 large cucumber chopped*
  • Candy cane beets sliced (optional)
  • Sesame seeds for garnish


  • Preheat the oven to 450°F.
  • Microwave the edamame according to package directions. Pour the edamame into a medium bowl and add the curried edamame spices; stir to coat well. Pour onto a baking sheet lined with parchment paper and bake for 15-20 minutes, tossing occasionally.
  • Wash the kale and let dry. Tear the kale leaves from the stems and place in a large bowl with sesame oil, lemon juice, ginger, curry powder, and salt. Using your hands, massage the kale for about 5 minutes, until the leaves start to soften.
  • Add cabbage, carrots, cucumber, and beets (if using) to the salad. Divide onto serving plates and garnish with curried edamame and sesame seeds.


*Pro Tip: Instead of a basic chop, make cucumber curls by using a mandoline slicer (or very sharp knife) to slice very thin so they are flexible enough to roll up. If you use this method, there’s no need to peel and it makes the dish look extra-special!


Nutrition Facts
3-Leaf Curried Kale Salad
Amount Per Serving
Calories 397 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Sodium 985mg41%
Potassium 1696mg48%
Carbohydrates 35g12%
Fiber 6g24%
Sugar 5g6%
Protein 19g38%
Vitamin A 24490IU490%
Vitamin C 297.2mg360%
Calcium 413mg41%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.

Curried Kale Salad Recipe

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Curry Edamame Gina Fontana Kale Magazine Sesame
Previous Post

Gluten-Free Vegan “Crab” Cakes

Next Post

Brussels & Roasted Cauliflower Citrus Salad Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept-Oct Cover 2023



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!