Gr√łnk√•lssaldeopskrift

A delicious orange ginger dressed greek salad recipe from chelseasmessyapron.com Sriracha orange juice marinated chicken veggie kabobs. A delicious 4-ingredient Sriracha dip sauce for the kabobs. Recipe from chelseasmessyapron.com

This kale salad recipe is packed with nutritious ingredients and covered in a delicious white balsamic orange dressing. Massaged kale is topped with ripe, sweet mango, crispy red cabbage & red pepper, crunchy carrots, citrusy coriander and savory toasted almonds.

Try some of our other favorite kale salads: this kale and quinoa salad, this kale avocado salad, or this kale couscous salad.

Overhead image of the kale salad recipe in a bowl of wooden spoon therein

A few weeks ago I promised more kale and I am here to deliver! We've been on a big kale lately, and this has been the perfect side salad for so many of our favorite recipes.

Although this kale salad recipe is pretty straightforward and light, I will share some tips below for making the salad. I also waste the "secret" to delicious kale and then give some recommendations for preparing this salad in advance. Let's get started!

Gr√łnk√•lssalotips

  • Verily, a mature mango brands this salad; it is far more flavorful and creamy with both ingredients fully ripe.
  • I highly recommend honey mango for this salad (also known as Ataulfo ‚Äč‚Äčmango). They are sweeter and creamier than regular mangoes and do not have the typical fibers anywhere.
  • Very thin slice cabbage, carrots and red pepper for this salad; it allows them to integrate better into the salad. You can definitely buy pre-cut carrots for a faster preparation time.
  • Adjust to preference: We like this salad filled with toppings (not just a bunch of kale). If you prefer more kale or less of a particular ingredient, this salad is very forgiving. You may also want less of the bandage (we like parties!), So add slowly and preferences.
  • Use toasted almonds: Buying slices of almonds that have already been toasted saves time and adds flavor. These honey roasted slices of almonds are my favorite! (Not sponsored).

Process photos - pictures of the kale being washed and massaged, everything added to vegetables, the dressing being made and then poured over lettuce, almonds added and salad tossed

Preparation of the kale

Kale can get a bad rap, but when prepared properly, it can be quite delicious! The "secret" to the big kale? We massage that. I know sounds strange, but rubbing the leaves with salt creates friction that breaks down the hard fibers and kills the taste. It's not an old wife's story; there is real science to it! Read more about it in this article.

Here's the fucking gritty:

  • Start with remove the thick stems also much thin slice (ribbon) the kale. I think the smaller the pieces or strips of kale, the better it tastes.
  • Once it's all chopped, toss it in one colander (or for a faster preparation time, use the bottom of one salad spinner!) and give it a quick rinse.
  • Then sprinkle some fine sea salt upstairs and with your hands rub and massage the salt into the kale.
  • Massage the kale for about a minute or until it turns a deep green color and then give it a quick quick rinse.
  • Let the kale dry complete before adding it to the salad (a salad spin rate that processes a great deal). If the kale is wet, dressing does not stick so well to this kale salad recipe.

Make ahead

All salad ingredients with the exception of almonds can be thrown together in advance and stored in the refrigerator. The dressing can also be prepared in advance – in fact, it is even better when made earlier, as the flavors have a chance to intensify and blend together. Store the dressing separately in the refrigerator,

When ready to serve, simply add the almonds and dressing and toss the salad.

This kale salad recipe does not sit well for more than a day (when dressed) as the salad ingredients get soft and even slightly mushy. (The dressing breaks down the ingredients.)

Picture of the salad toasted with a wooden spoon ready to be eaten

Serve this salad as a main course

This kale salad recipe is surprisingly filling and can easily pass as a main course with little protein added. Here are some of our favorite additions:

  • Chicken: Any cooked chicken left over works just fine; I'm partial to leftovers with grilled chicken from this chicken marinade recipe.
  • beef: grill up or pan sear some steaks to add right on top of this salad.
  • Grain: Prepare quinoa, barley, farro or even some lentils and when cooled, toss in the salad to get a protein boost.

Serve this kale salad recipe with:

Gr√łnk√•lssaldeopskrift

This kale salad recipe is packed with nutritious ingredients and covered in a delicious white balsamic orange dressing. Massaged kale is topped with ripe, sweet mango, crispy red cabbage & red pepper, crunchy carrots, citrusy coriander and savory toasted almonds.

Course: Salad

Food: American

Keywords: kale salad recipe

Servings: 6 as a side

Calories: 215 kcal

ingredients

Salad

  • 2 packaged cups of chopped / thinly sliced ‚Äč‚Äčkale
  • Salt
  • 1 and 1/2 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1 mince cup minced mango (~ 1 large mango or 2 honey mangoes; we like honey mangoes!)
  • 1 cup thinly sliced ‚Äč‚Äčred sweet bell pepper
  • 1/3 cup finely chopped fresh coriander
  • 1/2 cup slices and toasted almonds (See Note 1)

Bandage

  • 2 clementines (1 and 1/2 teaspoon zest and 3 tablespoons juice)
  • 1 and 1/2 tablespoons white balsamic vinegar
  • 1/4 cup + 2 tablespoons olive oil
  • 3/4 tsp Dijon mustard
  • 1 and 1/2 tablespoons honey
  • 1/2 teaspoon Each: finely chopped ginger and finely chopped garlic
  • 1/4 teaspoon Each: salt and pepper

Instructions

  1. KALE: Start by removing the thick stems, then slice the cabbage very thinly (ribbon). The less floral kale, the better! Once it is all chopped, place it in a doorway (or the bottom of a salad spinner) and give it a quick rinse. Then sprinkle some fine sea salt on top (about 1/2 to 1 full teaspoon) and rub and massage the salt into the kale with your hands. Massage the kale for about a minute, then give it a quick quick rinse. Allow the kale to dry completely before using the salad or turn it into the salad spinner to dry quickly.

  2. SALAD: In a large bowl, discard the prepared and fully dried kale, shredded cabbage, shredded carrots, chopped mango, thinly sliced ‚Äč‚Äčred bell pepper and coriander.

  3. BANDAGE: For dressing, add all the ingredients in a mason jar and shake until combined. You may need to use a spoon to stir the bottom if the honey has settled there. Taste and adjust as desired with an extra pinch of salt / pepper or drizzled honey.

  4. ENJOY: Pour dressing over prepared salad gradually; you may not want to use all connection (we like lots!). Toss until the ingredients are well incorporated and garnish with everything. Sprinkle almonds on top and toss again. Enjoy!

recipe Notes

STORAGE: This salad does not sit well for more than a day (once dressed) as the salad ingredients become soft and even slightly mushy. (The dressing breaks down the ingredients.)

Note 1: I like to buy toasted almonds with salad topper honey for this salad, but all slices of almonds work. You don't have to toast them, but you can if you want. To bowl, add the almonds to a dry nonstick skillet, and place over medium-high heat. Stir almost frequently until fragrant and ever so slightly browned; Beware, they can go from roasted to roasted in an instant!

Nutrition facts in kale salad recipe

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