Shredded Kale + Edamame Salad

There’s a restaurant in my neighborhood that has the most incredible food. Yakuza Lounge, mostly known for their burgers (of all things!) serves up some really tasty Japanese (inspired) food, their tagline is “Japanese taste, Portland style.” They have a Kale and Edamame salad that is simply delicious and I wanted to try and make it. I’m a big fan of kale and I’ve used it quite a bit, from salads and soups to a kale tempura, it always works for me. I like the texture and flavor a lot. There’s something earthy about it. My biggest challenge with this salad was getting the dressing right, but the menu lists the main ingredients in the salad so I basically took it from there and improvised. If you happen to go there I would really recommend ordering this salad, and the burger, I have no idea how they do what they do but they have mastered flavor to a whole new level. Also they have a mural on the wall of a huge tiger with tiny people which is pretty cool! Enjoy.

Shredded Kale + Edamame Salad

  • 2 small bunches of Lacinato Kale (about 3/4 lb)
  • 10 ounces Edamame beans, shelled
  • 1/4 cup olive oil
  • 1 tablespoon toasted sesame oil
  • 4 tablespoons lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh shallot, grated
  • pinch of red pepper flakes
  • 1 tablespoon sesame seeds

To cook the edamame beans fill a large pot with water, bring to a boil, add the beans and cook for a few minutes until just tender. Drain and place in ice bath to stop cooking. Drain, salt and set aside to cool.

To shred the kale removed the stalks, gather the leaves in a tight bunch and cut in 1/8”-1/4” strips.

To make the dressing whisk together lemon juice, soy sauce, shallot and pepper flakes, whisk in both oils. In a large bowl toss together the kale, edamame, dressing and sesame seeds.