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After preparing Nom Nom Paleo's Ginger-Sesame Sauce from their latest cookbook, I've been drizzling it on nearly everything — in stir-fries, as a chicken marinade, and lately as a dressing for salads.
This sauce is incredibly adaptable, so I decided to showcase my enthusiasm by creating this salad, which I paired with lightly roasted salmon.
Salads often get a negative reputation, frequently relegated to side dishes or lunch options. However, when assembled thoughtfully, a salad can become a wholesome dinner that keeps you full and delights your palate.
The secret? First, a bold dressing. Second, a source of protein. Third, plenty of texture.
This salad delivers on all fronts: the tangy dressing, protein-rich edamame (plus flaked roasted salmon on the side), and varied textures from crisp, airy kale and tender carrot noodles.
If you're seeking salad ideas, I trust this recipe provides inspiration. For additional protein, consider adding roasted tofu, grilled chicken, quinoa, or chilled shrimp.
Check out our video tutorial on spiralizing carrots with the Inspiralizer, and don't forget to subscribe to our YouTube channel for more content.
Nutrition Facts & Preparation Steps
Carrot Noodle Salad with Kale, Edamame, and Ginger-Sesame Dressing
Prep Time: 20 minutes
Total Time: 20 minutes
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Ingredient List
- 2 large carrots, peeled, Blade D, noodles trimmed
- 6-8 cups of finely chopped curly kale
- 1 1/3 cups cooked edamame
- 2 avocadoes, peeled, pitted and sliced
- sesame seeds, to garnish
- For the Ginger Sesame Sauce:
- 1 tablespoon tahini
- ½ cup extra-virgin olive oil
- ¼ cup rice vinegar
- ¼ cup fresh orange juice
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 2 tablespoons peeled and minced ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
Directions
- Half-fill a medium pot with water and bring it to a rolling boil over high heat. When boiling, drop in the carrot noodles and cook for 3–4 minutes until they are fork-tender. Drain in a colander and reserve.
- Meanwhile, make the sauce: add all ingredients to a food processor and blend until smooth. Set aside.
- In a large bowl, toss together the carrot noodles, kale, and edamame. Drizzle with half the sauce and mix thoroughly. Reserve the leftover sauce for another use. Portion onto plates, top with avocado slices and sesame seeds, and serve.
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