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Asian Kale Salad - low FODMAP, gluten free, grain free, dairy free, vegan

Asian Kale Salad

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 10 mins
  • Yield: 4 servings 1x


This Asian Kale Salad is perfect as a side dish or even a main! Crisp vegetables dressed with a ginger and tamari dressing give this kale salad an Asian flair.


  • 6 cups kale, packed (stems removed and chopped)*
  • 1 cup hulled edamame
  • 1 carrot, grated
  • 1 bell pepper, chopped
  • 1 Tbsp chives, finely chopped
  • Dressing:
  • 1/4 cup garlic infused extra virgin olive oil (regular olive oil will work here too!)
  • 2 Tbsp rice vinegar
  • 1 Tbsp fresh ginger, grated
  • 1 Tbsp low sodium tamari
  • 1 Tbsp chives
  • Juice of 1 lime


  1. In a large bowl, combine the kale, edamame, carrot, bell pepper and chives.
  2. In a small bowl, whisk together the dressing ingredients – oil, vinegar, ginger, tamari, chives, and lime juice.
  3. Toss the dressing over the salad and enjoy!


*Kale is low FODMAP in 1/2 cup serving, if sensitive to kale or following the elimination portion of the low FODMAP diet, please limit serving to 1/2 cup of kale (this salad will make about 10-12 servings)
ingredients are considered low FODMAP according to the Monash University app.

  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: salad, low fodmap, gluten free, grain free, dairy free
  • Cuisine: asian


  • Serving Size: 1/4 recipe
  • Calories: 228
  • Sugar: 4 g
  • Sodium: 270 mg
  • Fat: 16 g
  • Carbohydrates: 14 g
  • Fiber: 5 g
  • Protein: 6 g
  • Cholesterol: 0 mg