I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.
Yes, I realize my problems could be worse.
But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.
This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!
Simple Kale Salad
Prep Time: 20 minutes
Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale
Ingredients (2 main salads)
- 8 cups thinly sliced kale (any variety or mix)
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- sprinkle of salt
- 1 cup red cabbage, thinly sliced
- 3 carrots, shredded
- 1/4 cup toasted sunflower seeds
- 1/4 cup dried cranberries
- 1/4 cup crumbled feta cheese
In a large bowl, drizzle olive oil, vinegar and salt over kale.
Lightly massage. Set aside for 20 minutes to a day or two.
Toss with cabbage and carrots.
Top with remaining ingredients and serve.
Side note: I showed Richie how to “massage kale” last night and he was not impressed.