Honey Ginger Sesame Kale Salad with Zucchini Noodles

Author Becky's Mindful Kitchen


  • 4 garlic scapes, finely chopped
  • 2 spring onion with greens attached, diced
  • 1 bunch kale, finely chopped
  • 1 c fresh basil and or cilantro chopped
  • 1/4 c Harvest Honey Ginger Vinegar
  • 1/4 c Harvest Toasted Sesame Oil
  • 2 T soy sauce
  • 1 tsp fresh ginger (optional)
  • 3-4 medium zucchinis and/or yellow summer squash spiralized into noodles
  • udon noodles to add to zucchini noodles or instead of if you don't have a spiralizer
  • sesame seeds for garnish


  • Mix all ingredients in a bowl except for noodles, and work kale with hands or spoon to insure it is all coated with the dressing and breaks down into tender greens.  Let sit for as long as possible before serving to let dressing soak in. Serve cold or heat in pan before serving over zucchini or udon noodles.  I also served this with my ginger lime tilapia- that recipe can be found under the Harvest Oil and Vinegar recipe section. 
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