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Sesame Kale Salad

  • yield: Makes 1
Photography: Bryan Gardner




  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp rice vinegar
  • 1 Tbsp orange juice
  • 1 Tbsp lemon juice
  • 1 tsp freshly grated ginger
  • 1 tsp honey
  • Coarse salt and freshly ground black pepper
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced Napa cabbage
  • 1 carrot, peeled and coarsely grated
  • 1/2 cup cooked quinoa
  • 2 Tbsp finely diced red onion
  • 1 tsp toasted sesame seeds

Cook's Note

Slice greens and cook quinoa and store separately for up to 2 days. Toss with dressing before serving.


  1. Step 1

    In a small bowl, whisk together oil, vinegar, juices, ginger, and honey. Season with salt and pepper. In a medium bowl, toss kale, cabbage, carrot, quinoa, red onion, and sesame seeds. Drizzle with dressing and season with salt and pepper. Serve immediately.

Whole Living, January/February January/February 2013



Reviews (5)

  • 21 Mar, 2013

    Really good and the dressing was the star!

  • 25 Feb, 2013

    Yummy! This is a nice refreshing lunch and the dressing is delicious.

  • 10 Feb, 2013

    This salad was amazing! For the dressing, I substituted agave nectar for the honey to keep it vegan and added a tsp of Dijon mustard. I will definitely make this again.

  • 30 Jan, 2013

    This recipe is wonderful! I've had it twice already. The dressing is so tangy and sweet. I love that all the recipes on the detox don't make you feel deprived of flavor. I've enjoyed every recipe and I am week two of the detox so far...

  • 26 Jan, 2013

    The dressing for this salad is great. We devoured the dish for lunch and loved it.