Toasted Sesame Kale & Cabbage Salad

Toasted Sesame Kale & Cabbage Salad

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  • 6–8 kale leaves
  • 4 red cabbage leaves
  • 2–3 Napa cabbage leaves
  • 1 apple
  • 2 bialys
  • 2 Tbsp. butter or olive oil
  • 1/2 cup Soy Vay® Toasted Sesame Dressing & Marinade
  • 1 medium-size lemon
  • 1 tsp. dijon mustard
  • salt and pepper, taste
  • sesame seeds (for garnish)
  • fried onion salad topping (for garnish)


  • 1.
    Strip the leaves from the kale stalks and chop into bite-size pieces, about 1-2 inches wide.
  • 2.
    Thinly slice the red cabbage, Napa cabbage and apple. Set aside.
  • 3.
    For the croutons: Slice the bialys into 1/2 inch cubes.
  • 4.
    Heat butter or oil in a large non-stick frying pan or wok over low heat.
  • 5.
    Add the bialys cubes, and cook until they're golden brown.
  • 6.
    Place on a paper towel to drain excess oil.
  • 7.
    Salt and pepper to taste.
  • 8.
    For the dressing: In a small bowl, whisk together the Toasted Sesame sauce, the juice of 1 lemon (approx. 2 tablespoons), mustard and salt. Set aside.


  • 1.
    Place the kale, cabbages and apple in a large salad bowl.
  • 2.
    Toss to coat with dressing.
  • 3.
    Salad can be made up to one day in advance. (The kale will become more tender the longer it sits in the dressing.)
  • 4.
    When you’re ready to eat, top the salad with croutons and garnish with sesame seeds and fried onions.
  • 5.
    Serve cold.



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