All manners are forgotten when this salad lands on the table. No joke, it amazes me every time! My kids can’t get enough, they literally grab and eat it by the fistful. And, hubby loves it just as much – so much that when we lived in Austin, TX (food truck capital of the world), he suggested the kale salad food truck! We stuff this salad in our falafel sandwiches, serve it on (yes, on) top of our pizza, alongside pasta, and other main dishes or, on it’s own. Top with sliced almonds and/or garbanzo beans for an easy one-dish meal. Thanks to my amazing sister for sharing this recipe, it’s on the menu weekly for us. Get ready to fall madly in love with KALE!
Kale Salad
4-6
servings30
minutesIngredients
1 bunch of kale
2-3 carrots
1/2 head of red cabbage
1 clove of garlic, finely grated – zester works well
1/4 cup fresh lemon juice
1/4 cup bragg’s liquid aminos
1/2 cup extra-virgin olive oil
abundant love
Directions
- Combine lemon juice and bragg’s into a glass jar or salad dressing container (with a lid that is leak-proof). Then, add in the grated garlic and shake well to combine. Slowly add the olive oil, close the lid and shake well to combine all ingredients. Set aside and prepare the salad next.
- Remove stems from the kale leaves, then finely chop the kale. Put the kale in a bowl of water (it’s a trick I learned for washing salad greens – if you have a salad spinner, this works well here). Once the kale has rested in the bowl of water for a few minutes, drain and rinse the leaves well. We like to pat the kale dry with a clean dish towel to remove excess water, then place the kale in a large bowl.
- Grate the carrots and finely chop the cabbage to your liking. Now, you have options…we like to set this aside and add after dressing the kale (we tell ourselves the cabbage and carrots retain more crunch this way); however, feel free to add them now if you’d like.
- Pour dressing over the salad and be ready to get a little messy. This step is the secret to delicious kale! Massage the salad well with your hands as you coat and dress the entire salad. If you have the cabbage and carrots to add, now is the time.
- Serve and enjoy, or store in fridge until you are ready. This salad is extra awesome because it is equally delicious for the next few days! Thank you, hearty kale.
Notes
- Feel free to use extra lemon and less bragg’s for a little more zing in your salad! Or, a bit more bragg’s and less lemon for a richer flavor.
- And, a time saving trick is to make the dressing early and store in the fridge. When ready to use, let the dressing rest on the counter until room temperature before tossing in the salad, you definitely don’t want globs of chilled oil in your salad. 🙂
I will have to make this for my family this week. Yummerz!!!
We’d love to hear how it goes!
OMG I’ve been looking for a quick & easy kale salad recipe so thank you for your post! I plan to make it tonight!
Please let us know how it goes!
It was an instant hit for me. Why has it been so long since I’ve made this? On next week’s menu! Your site looks great!
So happy to hear you love it too!
One of my absolute favorites!!! A regular dish at my house. My kids beg for this salad all the time!
I have wanted to like kale for many years. I really have. Mostly I have just avoided it, even though I know it should be a staple of my vegetarian diet.
Not any more! I can’t stop eating this salad and for the first time I can say I love kale! This is a salad I can pack for lunches daily and it keeps for several days. Eat up!
I can’t wait for my kids to try it! Have you used an immersion blender to combine the dressing before? Do you think it changes anything?
Hello, I always toss all ingredients into a mason jar and give it a shake. Please let us know if you try the immersion and get a different result. Thanks.