This Honey Ginger Quinoa Kale Salad is a vibrant, nutrient-dense dish full of colorful vegetables, plant-based protein, and crunchy cashews — all tied together with a bright honey-ginger dressing. It’s a great option for a light lunch, an easy side, or a meal-prep salad that stays satisfying throughout the week.

This recipe highlights fresh, simple ingredients and bold flavor. It’s one of our go-to salads for summer and perfect for feeding a crowd or prepping ahead.

Honey Ginger Quinoa Kale Salad

Summary

Whether you want a light lunch, a colorful side, or a make-ahead meal, this Honey Ginger Quinoa Kale Salad delivers. Tender massaged kale forms the base while shredded purple cabbage adds color and crunch. Cooked quinoa and shelled edamame provide protein and substance; thinly sliced radishes and chopped cashews add crisp texture. The honey-ginger dressing brings sweet, tangy, and slightly spicy notes for a salad that’s balanced and crave-worthy.

What’s in this salad?

• 8 cups finely chopped kale, rinsed and dried
• 1.5 cups finely shredded purple cabbage
• 1 teaspoon toasted sesame oil
• 1 tablespoon avocado oil
• 1 teaspoon fine sea salt (divided)
• 1 cup cooked quinoa, cooled (about ½ cup uncooked)
• 10 oz. shelled edamame, thawed if frozen (~1.5 cups)
• 5 large radishes, thinly sliced
• ¼ cup minced chives
• 1 cup chopped cashews (Thai Chili Lime cashews or any cashew you prefer)

Dressing

• 1 tablespoon honey
• ¼ cup rice vinegar
• 2 teaspoons freshly grated ginger
• 2 teaspoons fresh lemon juice
• ½ teaspoon sea salt
• 2 tablespoons avocado oil

Instructions

1. Add the chopped kale and shredded cabbage to a large bowl. Drizzle with toasted sesame oil, avocado oil, and ½ teaspoon of the sea salt. Massage the oils and salt into the kale and cabbage for 1–2 minutes, until the kale softens and becomes more tender.
2. Stir in the cooled quinoa, shelled edamame, sliced radishes, minced chives, and chopped cashews. Toss to combine and set aside while you make the dressing.
3. In a jar or small bowl, combine the honey, rice vinegar, grated ginger, lemon juice, remaining ½ teaspoon sea salt, and avocado oil. Cover and shake or whisk vigorously until fully combined and no honey remains at the bottom.
4. Pour the dressing over the salad and toss thoroughly so everything is evenly coated. Taste and adjust seasoning if needed. Serve immediately or chill for a cold salad—flavors will meld if it sits a bit.

Top Tips

• Prepare ahead: Cook quinoa and shell or thaw edamame in advance to shorten assembly time. Pre-cooked quinoa and shelled edamame are often available in grocery stores.
• Massage the kale: Massaging kale with oil and salt breaks down its toughness and creates a softer, more enjoyable texture.
• Keep cashews crunchy: For maximum crunch, add cashews right before serving instead of tossing them into the salad long before eating.
• Swap freely: If you don’t have kale, use another sturdy green. Substitute radishes with cucumber or crisp apple for a different crunch. English peas can stand in for edamame if preferred.
• Vinegar options: Rice vinegar is bright and mild, but apple cider vinegar, white wine vinegar, or a light balsamic can be used for a different flavor profile.

Storage and make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Note that the cashews may soften over time from moisture. To keep textures fresh, store the dressing separately and toss just before serving. If the salad dries slightly in the fridge, revive it with a squeeze of lemon or a drizzle of olive oil.

Serving suggestions

This salad works well on its own for a filling vegetarian meal or alongside grilled fish or chicken for added protein. It also pairs nicely with other light sides like a citrus slaw, steamed vegetables, or crusty bread for a complete summer meal.

Tips & Notes

• Either green or purple cabbage works in this salad — purple adds more color.
• Make quinoa ahead of time or use pre-cooked quinoa for convenience.
• Frozen shelled edamame is a time-saver: rinse with cold water and let thaw before adding.
• Use any plain or flavored cashews you enjoy; chopped nuts add welcome texture.
• Nutrition details below are estimates and should be used as a guide.

Nutrition (per serving, approximate)

Calories: 250 kcal, Carbohydrates: 21 g, Protein: 10 g, Fat: 15 g, Fiber: 6 g, Sugar: 6 g

Photography credit: The Wooden Skillet.