Photo: Jeffery Cross
Total Time
30 Mins
Serves 4 to 6

Every time reader Maya Conrad brings this salad to potlucks, she leaves with several requests for the recipe. She likes to make a little extra for workday lunches since it holds up well.

How to Make It

Toss all ingredients together in a large salad bowl. Let sit, tossing often, until slightly wilted, 15 to 30 minutes.

Ratings & Reviews

too salty

June 28, 2015
even using the specified reduced-sodium soy sauce, this was way too salty.  Perhaps adding some orange segments to the leftovers will balance it out a bit.  next time I make it I will start with 2 Tablespoons of soy sauce.

Too much soy sauce

July 29, 2016
Wish I had read reviews first! Way too salty and soy sauce dominated, almost inedible . I am glad I only made half the recipe. I rescued it by adding two cups of thinly sliced cabbage to absorb some of that salt, but we are some and as much as I hate to throw away food, we just were not going to eat it. Could be a good recipe with much less soy sauce.

i couldn't stop tasting it

April 17, 2015
fantastic recipe, thank you!  easy, delicious, healthy. 

easy, quick, and delicious

March 31, 2015
I made it for tonights light dinner. Even my 3 year old was eating pieces of seasoned kale and carrots! Very good, will make again!  

portland's Review

February 24, 2015
so easy to make, very tasty. i especially like the toasted almonds, it gives the salad an extra dimension.


April 02, 2015
liked this.   didn't have soy sauce so used basalmic and olive oil.  topped with sunflower seeds.   added bean sprouts.  nice presentation.