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Kale Dressing

Kale Dressing

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Crisp around the edges and soft in the center, this side dish will please everyone at the table.


  • 2 pounds country-style white bread, crusts removed, torn into 1-inch pieces
  • 3/4 cup extra-virgin olive oil, divided
  • 2 tablespoons fennel seeds
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 dried chile de árbol, broken in half
  • 2 tablespoons fresh thyme leaves
  • 3 garlic cloves, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3 1/2 cups low-sodium chicken or turkey broth
  • 2 large eggs, beaten to blend

Recipe Preparation

  • Preheat oven to 400°. Using your hands, toss bread in a large bowl while drizzling with 1/2 cup oil, squeezing bread to help it absorb oil. Spread out on 2 rimmed baking sheets, dividing equally; set aside.

  • Toast bread, stirring often and rotating baking sheets halfway through, until croutons are golden brown and crisp on the outside but still a little soft inside, about 20 minutes. Let cool; return to large bowl.

  • Meanwhile, toast fennel seeds in a small skillet over medium heat, shaking pan often, until seeds are fragrant and light gold, 2-3 minutes. Let cool. Using a spice mill or a mortar and pestle, coarsely grind fennel seeds; set aside. Alternatively, crush seeds in a resealable freezer bag with bottom of a heavy skillet.

  • Heat a large skillet over medium heat for 2 minutes. Add remaining 1/4 cup oil and butter. When butter is melted, add rosemary sprigs and chile; let sizzle in pan for 1 minute, then add crushed fennel seeds, fennel, onions, thyme, and garlic. Season with salt and pepper and sauté until vegetables are tender and lightly caramelized, 6-8 minutes. Discard rosemary sprigs and chile. Add vegetable mixture and Slow-Cooked Tuscan Kale to croutons.

  • Boil wine in same skillet over medium-high heat until reduced by 3/4, 1-2 minutes. Add broth; bring to a boil. Add to crouton mixture; toss well. Season with salt and pepper. Add eggs; stir to distribute. Transfer to a 13x9x2-inch baking dish. Cover with foil.

  • Bake dressing until heated through, about 30 minutes (a knife inserted into the center should be hot to the touch). Remove foil and bake until bread is golden and crisped on top, 25-30 minutes longer.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

9 servings, 1 serving contains: Calories (kcal) 410 Fat (g) 35 Saturated Fat (g) 8 Cholesterol (mg) 65 Carbohydrates (g) 21 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 560Reviews Section

Three kale salads to keep in your fridge all summer long

I’m a kale hater. Well, a raw kale hater, specifically. I can eat the cooked stuff if I have to (I’d always prefer a turnip/collard/mustard green or Swiss chard), but raw is downright torturous. It’s exceedingly chlorophyll-y, not to mention, there’s all that chewing.

However, the one preparation where its textural stubbornness is a boon is in cold, marinated salads — the kind where you massage the kale with an acidic vinaigrette first to soften it a bit. These salads are just what I want throughout the summer when temps start to rise again during the day and all I have patience for is reaching into the fridge for a cold, crunchy lunch.

In the kale salad from APL restaurant, Tuscan kale is massaged with salt first, then tossed with radishes and apples and a tart lemon vinaigrette spiked with Dijon mustard and sweetened with honey.

In a more summery iteration, the leaves are massaged with lemon juice until tender and then slicked with walnut oil and topped with chunks of ripe peaches, dates and toasted pepitas.

And finally, a simple pasta salad is bulked up with kale that’s been massaged in lemon juice and copious amounts of garlic until the citrus juice tames both into a refreshing fridge salad dotted with cucumbers, cherry tomatoes and smoked almonds.

In all three salads, the hardy kale stands firm against the dressing to hold its shape over days, while acquiescing only so much to retain a much more palatable chew. And in turn, the assertive vinaigrettes flavor the leaves, transforming them into something bearable (for me) to eat any day of summer.

Recipe Summary

  • 1 bunch lacinato kale, ribs discarded and leaves cut into thin strips
  • 1 teaspoon olive oil
  • 2 pinches salt
  • ¼ cup olive oil
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup, or more to taste
  • ¼ teaspoon ground cumin
  • 1 pinch garlic powder, or to taste
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 2 carrots, grated
  • ½ cup frozen roasted corn (such as Trader Joe's®), thawed
  • ¼ cup crushed tortilla chips
  • ¼ cup dry-roasted almonds, coarsely chopped
  • 2 tablespoons grated smoked white cheese (such as Beecher's® Smoked Flagship)
  • 2 hard-boiled eggs, chopped

Place kale in a large serving bowl add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.

Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined.

Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.

27 Kale Salad Recipes with Scrumptious Dressings

Written by Health experts, this article is fact-checked by nutritionists and based on scientific evidence.

Our team is comprised of unbiased licensed nutritionists, dieticians and health professionals. All articles posted are factually true and present both sides of the coin.

This article is backed by scientific facts. Click on the numbers to see the peer-reviewed scientific journals that we used for reference.

Making a salad with kale instead of lettuce is one way to instantly up your nutrition for the day. But you have to know which ingredients work well with kale, and which don’t. It has a unique flavor, and if you try and simply sub out romaine with kale you might not like the results. Here are a hand-selected group of recipes to take into consideration that tastes great when combined with kale, and what sort of dressings make it taste better without adding sugar and calories.

1. Warm Balsamic Kale Salad
Warming up your kale salad is a good idea because it will make it seem like a comfort food. The kale is added toward the latter part of this recipe so you don’t end up overcooking it. The ingredients being used here all go nicely with the kale, and amp up the nutrition factor even further. Red and yellow peppers, portabella mushrooms, and an onion work to give it some strong flavor sources and additional textures. The great part about using kale in your salad is it doesn’t really need a lot of backup in the nutrient department, but they are using plenty of good add-ons here.

2. Vegan Kale Farro Salad
If you’ve never used farro in your cooking before, this is a nice way to get introduced to it. The visual explanation of the best way to prepare and chop up kale is worth the trip, and they do a nice job of laying out all the ingredients you need so you can tell at a glance what you have and what you need to pick up from the store. They’ve piled up the nutrition on this salad, accentuating the kale and farro with items like walnuts and pomegranate seeds. There are also some dried cherries being used to give it a sweet flavor. The lemon and olive oil dressing works well with kale. See more vegetarian recipes here.

3. Steamed Kale and Avocado Salad
Steaming kale is a great way to soften it up without burning up all of it’s vitamins and nutrients. Even when you cook kale it still starts from such a nutritionally high place that even with a little loss it still ranks higher than most anything else in the vegetable world. When you pair up kale with another superfood like avocado, you are definitely treating your body right. The healthy fats from the avocado play the biggest role here, and you’re getting the potassium dose of two bananas between the kale and the avocado, both of which are high in potassium.

4. Broccoli and Kale Salad with Blueberries and Coconut
Forget the argument of which is healthier, broccoli or kale, and just eat them both. They are so nutritiously similar it’s almost like it’s the same food in different form. And that’s what your body needs, a healthy variety of whole, nutritious foods. So here’s you’re basically doubling up on the protein, iron, and fiber found in respectable amounts in both broccoli and kale. To help with the taste they’ve included sweet and yummy things like blueberries and coconut that don’t sabotage the inherent healthiness of this recipe.

5. Quinoa, Kale, Cherry, and Apricot Salad
If this were a competition to make the healthiest salad it almost would be considered cheating to put kale and quinoa together. They are both superfoods that have only recently made it into the spotlight for just how good they are. Take the protein and fiber that quinoa provides, and match it with the high amounts of vitamins and minerals that kale provides, and what you’re left with is a salad that is bite for bite one of the better meals you can eat. Use it as a light and satisfying lunch, or serve it up along with dinner to cover your nutritional bases.

6. Chopped Kale Salad with Edamame, Carrot and Avocado
This is a fun salad bowl, with plenty of different foods all with varying textures to keep your mouth interested. Since it’s all chopped up it’s all in bite sized pieces so it’s easier to eat, and easier to get several of the ingredients onto one fork so they can all combine in your mouth. Kale and avocado are always a nice combination, since the kale can be pretty hearty, and the avocado comes in with a softer, more delicate flavor, almost like an undertone. The other ingredients are all good for you, and their flavors work to bring about a very tasty salad. Check out the amazing health benefits of avocado here.

7. Kale Salad with Creamy Lemon Tahini Dressing and Toasted Seeds
They’re using both kale and cabbage in this recipe, which is interesting since these are both in the same vegetable family. The dressing that goes with this is listed as being creamy, but there’s no cream used it it, and no dairy either so it’s not going to be a heavy dressing, or one that adds unneeded calories to the bottom line. The use of toasted seeds along with this means you’re getting extra nutrition and potentially some added antioxidants, depending on which seeds you choose to use.

8. Detox Kale Salad with Lemon Apple Vinaigrette
Here’s a simple kale salad that you can use while detoxing the body. Kale is often found in body detox programs because of the dual function it has at providing you with plenty of vitamins, as well as kicking your digestive system into gear. The cranberries can also have a cleansing effect on the body, and they’re using apple cider vinegar to make the vinaigrette so they’re keeping your best interests in mind and only using items that are commonly used when helping to rid the body of toxins and otherwise clean it out.

9. Kale and Watercress Salad with Apples and Balsamic Vinaigrette
One way to make kale taste better is to combine it with fruit. Here they’re using apples to go along with the kale, so you’re actually getting a few superfoods on one plate. Kale doesn’t need a lot of help in the vitamin or fiber arena, but it doesn’t hurt to have an apple along with it to round things off. There’s also watercress, garlic, parsley, and other healthy ingredients that make this a salad with a lot going on. The recipe includes how to make the balsamic vinaigrette from scratch so you don’t have to worry about buying a bottle of that anymore.

10. Kale Salad with Grapefruit, Avocado & Walnuts
Let’s get a count of how many superfoods are in this salad: kale, grapefruit, avocado, walnuts, and olive oil. That’s five superfoods, making this basically like the super friends of food teaming up on a mission. The nice part is that they all go nicely together somehow. You’re getting the acidic and bitter taste of a grapefruit, the nutty taste from the walnuts, the classic taste of kale love it or hate it, and some nice smooth avocado pieces to level it off. This salad is full of fiber, vitamins, healthy fats, and essential minerals your body needs daily.

11. Kale Crunch Salad
Kale is crunchy enough on its own, but here they’re mixing it together with crisp pieces of bell pepper, cucumbers, and scallions. There’s also some non-crunchy items in the form of feta cheese and garbanzo beans. The dressing is a simple mix of olive oil and lemon juice. That makes this a salad you can have whenever the urge strikes. This can be used as a light lunch that will hold you until dinner, or as a nice side with dinner so you can make sure you’re getting enough nutrition.

12. Mexican Kale Salad
This Mexican-infused salad uses kale as the base, and incorporates just a handful of ingredients to keep things simple, while also making it delicious. They use pepitas, which is the Mexican word for pumpkin seeds. More and more research is showing the virtues of pumpkin seeds, so it’s nice that they’re being used here along with such a powerful vegetable as kale. Add to the mix radishes and avocados and you’ve really got something special on your hands. The best part is that even the dressing is health conscious, so there a nice attention to detail here.

13. Strawberry-Avocado Kale Salad with Bacon Poppyseed Dressing
There’s something to be said for the use of polar tastes on this one. You’ve got the sweet and soft taste of strawberries and avocados on one end, mixed with the savory and crunchy taste of bacon on the other. Kale somehow finds itself in the middle of this mix, and provides the bulk of the nutrients, but is not alone. The strawberries provide antioxidants, as does the avocado along with healthy fats you should be getting each day. Make sure your bacon is antibiotic and nitrate free.

14. Kale & Parmesan Salad with Lemon Yogurt Dressing
This recipe dials it back a bit on the complexity meter and keeps things really simple so you can really savor the different items it contains. Of course, kale is the star and serves as the backdrop to ingredients like lemon juice, dijon mustard, and pine nuts. Parmesan gets brought in as the cheese of choice, and has health benefits all its own. In fact, it’s one of the healthier cheeses you can use on any of your meals to add that distinctive flavor without a lot of added fat and calories. Just opt for the real thing and avoid the green shaker bottle of parmesan.

15. Kale Salad with Delicata Squash, Almonds and Aged Cheddar
Why does this kale look so funny? It’s called dinosaur kale and it has a different taste and texture than plain kale, and is definitely worth trying if you haven’t had it already. She’s done a great job at picking out foods that complement it nicely, and also contribute to the overall nutritional picture. Take for example the healthy fat you’ll be getting from the almonds, not to mention the added protein. The aged cheddar of course fill the flavor out, and the squash is simply yum, no other word for it, well maybe yum-tritious for the added vitamins and minerals it provides.

16. Massaged Kale Salad with Mango
OK, we’ll admit we thought it was a bit weird to treat our kale to a massage, until we tried the end result. Turns out it’s a great way to soften it up and make it more edible, without cooking it. This preserves the nutrients and minerals it contains, and also make it easier to chew up and digest. They have it served up with simple ingredients like a blood orange and mango. Sweet foods go well with kale, and serve to counter it’s not-so-sweet taste. You end up with a basic salad that taste great and tops up your nutrient levels.

17. Quinoa Kale and Pomegranate Salad
This recipe is combining three of the trendiest ingredients to hit the tabloids in the last few years. It seems as if the world is discovering just how good quinoa, kale, and pomegranates are, even though they’ve been go-tos in health food circles for quite some time now. When you put them together in a salad you are really taking a step in the right direction and will surely feel the benefits in increased energy and better digestion. Quinoa and kale both have good amounts of fiber in them, as well as a broad mineral spectrum, so it’s a way to make sure you’re covered all around.

18. Kale Salad with Almonds and Warm Garlic Golden Raisin Vinaigrette
They’re asking you to use a certain type of kale in this recipe, called lacinato kale, aka tuscan kale, black kale, or cavolo nero among others. It’s important to follow these sort of directions if you want to capture the exact flavor that the recipe author has devised. Although in a pinch you could sub in plain kale if that’s all you have on hand. The salad itself is just kale with some salt to keep its color. The show stealer is the vinaigrette, which they show you how to make from scratch, as well as show you their recommended way to top this off.

19. Sauteed Kale ‘Caesar’ Salad
If you think Caesar salad is the king of all salads, wait until you try this kale-ified version. It not only does away with the traditional romaine lettuce in favor of something with a stronger nutritional kick, it also make croutons out of pasta shells. Other than that it sticks to a more traditional recipe, with parmesan cheese, garlic, and lemon zest, but also has a few more surprises like pine nuts. It’s a creative take on an old salad standby, and manages to make it healthier for you in most regards.

20. Kale Salad with Orange Vinaigrette
This is a nice kale salad because there aren’t too many ingredients competing for your attention, and the ones that are included are all good for you. The kale is a default in a kale salad, and then there’s hazelnuts, which give you a nice dose of healthy fats and other antioxidants. Apples and cheese always go nicely together, and that completes the base of this salad. The orange dressing is where much of the magic happens for the flavor, and dijon mustard, honey, and orange juice get called upon for their flavorful nature.

21. Kale Slaw
Kale works in slaw because it’s part of the cruciferous vegetable family along with the cabbage that you typically find in coleslaw. In fact, they haven’t nixed the cabbage on this slaw, two types of it are used in conjunction with kale so you’ll really have that traditional taste with a boost of nutrition. Every effort has been made to keep this coleslaw healthy for you, including it using honey, lemon juice and olive oil instead of more traditional ingredients. This makes a great side dish to pass around at a picnic or any time of year.

22. Kale Salad with Walnuts and Red Onion
This is a nice salad that will make you feel good while eating it, and won’t weigh you down when you’re done. One thing kale doesn’t have is healthy fats, and that’s where the walnuts fill in. The red onion helps to conceal the flavor of the kale for those that like the taste of onions but not so much the taste of kale. We like that they’re using a bit of cheese as well, because that pairs nicely with the walnuts, and gives a sort of spinach salad feel to it. They also mention that you can add bacon to it if you’d like.

23. Mango, Avocado, and Jicama Salad with Lime Dressing
If you’ve never incorporated jicama into your cooking, here’s a nice entry-level recipe to get you used to it. It’s basically a turnip, and is referred to as a Mexican yam or Mexican turnip. It makes a great addition to the other ingredients being used here, namely mango and avocado. You almost forget that this is a kale salad recipe because of all of the other things going on. The lime dressing that goes on top is a nice blend of four ingredients that tops things nicely.

24. Kale and Red Cabbage Slaw
There are a lot of different things going on in this salad, and the good thing is they all work. First you start with kale which already puts you ahead in the nutritional game we play each day. Then red cabbage is added, which provides a lot of the same things as kale, and gives it an added boost. Carrots play their part and there’s also pumpkin seeds and sunflower seeds in here, so you’ll have healthy fat, as well as more vitamin E and fiber. You simply can’t go wrong with this mix.

25. Miso Kale Salad
Miso soup is a popular dish in Japan, and miso paste can be found in any respectable grocery store in Japan, as well as most Asian food stores in the states. The way they’ve captured the taste of miso and applied it to a salad is pretty ingenious. and this is going to provide a tart and tangy salad that you won’t soon forget. It may even end up in your usual salad rotation and can be enjoyed for both lunch or dinner. That’s the beauty of kale, it has protein as well so it almost provides a complete meal when paired with a carb.

26. Sauteed Kale Sprouts with New Potatoes and Garlic
They’re using kale sprouts and new potatoes to give this a newborn feel. Kale sprouts are a bit easier to manage than the big leaves that come in ordinary kale. And new potatoes have a different taste than ordinary potatoes, so this really does provide a new flavor sensation. To contrast this, imagine making a salad with plain kale and regular potatoes. It just wouldn’t taste the same. The remaining ingredients are few, and that means it’s relying pretty heavily on this kale potato joining.

27. Kale Salad with Strawberries and Celery
Kale really doesn’t need a lot of help in the way of nutrition, but you can’t go wrong with piling it on. In this instance they’re using celery and strawberries to put you over the top in health. In fact these three ingredients make up the majority of the salad, and aside from a bit of balsamic vinegar to moisten things up, and some feta cheese to make it more delicious, that’s all that’s going on. It’s a salad that you might have thought up on your own, but it’s nice to have all of the ingredients laid out for you so you know how to replicate it exactly and you know it’s peer tested and approved.

Easy Massaged Kale Salad (15 Minutes!)

If you’ve ever wondered why some people suggest massaging kale before eating it, you’ve come to the right place.

We’re here to share the how and why of massaging kale, plus our go-to kale salad for hosting. Let’s do this!

This 15-minute, 6-ingredient salad starts with the kale — our favorite variety being curly. Here’s why:

Best Kale for Massaged Kale Salad

Because some kale varieties are more delicate than others, we suggest using curly kale for massaging because it’s quite hearty, fibrous, and benefits from a good massage.

Lacinato kale (also known as dinosaur or Tuscan kale) can be a bit too tender and delicate in our experience, making it not as ideal for massaging.

That being said, lacinato can still be massaged, we just prefer curly!

We love using this quick and simple method for removing the greens from the stem: Simply grab the bottom, stalky end of the stem and run your other hand upward along the stem using a tight hold to remove the greens.

When you do this, the greens break off, usually taking the top 1/2 or 2/3 of the stem with it. That’s okay! We actually love the texture the stem provides, just not the bulkier, larger portion of the stem as it can be quite fibrous and difficult to chew. (The discarded stem can either be composted or used to make DIY vegetable broth.)

Next, give your kale a chop and add it to a mixing or serving bowl.

Why Massage Kale?

The reason it’s often recommended to massage kale is simple: Kale is quite tough and fibrous and can be difficult to chew compared to other greens like romaine lettuce or spinach.

By massaging it for as little as 2-3 minutes with a little oil and/or lemon juice, it becomes more tender, making it easier to chew and digest.

The other reason is to infuse the kale with more flavor before the dressing is added.

How to Massage Kale

Our go-to method: Add chopped kale to a large bowl and top with lemon juice and olive oil. Use clean hands to massage for about 3 minutes to soften the leaves and infuse the leaves with the oil and lemon. A pinch of salt added near the end of massaging adds even more flavor.

You’ll notice in the photo below that by the end of massaging the kale gets quite glossy and is slightly reduced in volume. That’s exactly what you’re going for.

Best Dressing for Kale Salad

In all of our testing, we haven’t found a better dressing for kale than tahini! It’s a match made in salad heaven. See our favorites here:

We hope you LOVE this salad! It’s:

  • Quick & easy
  • Hearty
  • Satisfying
  • Customizable
  • Citrusy
  • & Delicious

This would make the perfect side to just about any main, especially our Easy Grillable Veggie Burgers, Sweet Potato Lasagna, or My Favorite Vegan Pizza! BONUS: We also find that it sautés nicely (even with the dressing and chickpeas) if you’re looking for a cooked version!

More Salad Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Make This Bright Tasting Lemon Honey Salad Dressing!

Add ingredients to a bowl and use a whisk to blend for about 3 minutes to combine well. You could also use a salad dressing shaker.

Pour over salad as desired, and store leftovers in a jar or shaker in the fridge for up to 3-5 days.

Need a zesty, flavorful dressing to brighten your salad?

Here&rsquos an easy to make vinegar & olive oil-based lemon & honey salad dressing that&rsquos super easy to whip up any night of the week, and you can even double it and shake up the leftovers to use during the week for yummy side dish salads!

I&rsquove had a kale salad obsession lately and have been making this dressing often to throw together a quick salad with dinner. My favorite way to serve it is over simple chopped kale greens with red onion, tomato, and parmesan cheese or parmesan crisps on top.

Of course, this lemon salad dressing will pair well with any leafy greens you desire and will stay good in the fridge for about 3-5 days in a jar or salad dressing shaker with lid.

Speaking of a salad shaker, if you need a suggestion for a nice one, consider this OXO Good Grips salad dressing shaker! It&rsquos super high-quality, and the best part &ndash it doesn&rsquot leak or drip. Check out my full review of this shaker here!

To go with this delicious salad, I made my favorite lemon olive oil dressing. It&rsquos completely healthy and elevates this salad. To make this healthy light dressing you will need:

  • extra virgin olive oil
  • fresh lemon juice
  • garlic
  • dried oregano
  • Salt and pepper to taste

Kale salad with creamy lemon dressing (dairy-free recipe)

One of my students was joking with me a few weeks ago about who does the PR for the Kale Board, because they’re doing a pretty good job! Think about it, who was eating kale 10 years ago? I wasn’t, but I now buy several bunches of kale every week and consume it in so many different ways from juices and salads to pastas and spaghetti squash. Kale is hot is because it is not only versatile, but so incredibly nutrient-dense. Superfoods like kale are getting a lot of attention because these days we need all the nutritional help we can get!

But I’ll be the first to admit that kale can take some getting used to if the only leafy green in your life has been romaine lettuce. Kale can have an assertive flavor similar to broccoli leaves, which makes sense since they’re related to each other. When I add kale to my fresh juice in the morning, I need to balance it with mild-tasting vegetables like cucumber and celery and maybe even some green apple. If you’ve never tried kale, I think a great place to start is with my Kale Salad with Citrus Vinaigrette. It’s really my favorite salad in the whole world. I taught it in a class about 3 or 4 years ago and I swear I think I have eaten it once a week for the last 5 years. What I love about it is that the bitterness of the kale is balanced by the sweet, tart, citrusy dressing. And I can add anything I want to the salad and it always tastes good. Even Mr. Picky has come around to eating it. Did you ever see the kale salad video I did for Elizabeth Street with Mr. Picky? Check it out here!

This latest kale salad is completely different from the the other. The dressing has much more punch and is similar to a lemony Caesar. I still highly recommend massaging the dressing into the kale leaves as that softens the leaves so that you feel like you’re chewing lettuce and not cabbage. The croutons here are completely optional, But if you do use them, you must tear the bread by hand and not cut them with a knife. Big difference! The croutons torn by hand have more open nooks and crannies to latch onto dressing and tomato juice. Trust me. Speaking of tomatoes, don’t skip them unless you’re allergic because the tomatoes add a very important sweet note to balance the kale and the pungent dressing. I actually tried the salad without the tomatoes once and it just wasn’t as good. You might try making a meal out of this by adding grilled chicken or shrimp. Avocado slices would be delicious here, too.

There are so many ways to make this easier on yourself by planning ahead. It’s the only way I get anything done around here!

  • Wash your kale a few days in advance and prep the leaves.
  • Make the dressing the day before.
  • Make the croutons 2 days in advance.
  • Massage the dressing into the kale an hour in advance, if you want.

Are you new to kale or is it in the regular rotation? What’s your favorite way to eat kale?

You'll love this Cabbage and Kale Salad paired with our easy Thai Peanut Salad Dressing. So good!


  • 3 large curly kale leaves
  • 1/4 head of green cabbage
  • 1/2 cup fresh cilantro, chopped
  • 3 scallions, thinly sliced
  • 1/2 cup roasted peanuts, chopped
  • 1/2 cup roasted peanut oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1 pinch ground black pepper


  1. For the salad, remove the large center &ldquovein&rdquo from the kale leaves. Pulse the leaves in a food processor until they are chopped fine, but not so much that they turn to mush.
  2. Roughly chop the cabbage and place in the food processor. Pulse until chopped fine, again being careful not to overdo it.
  3. Combine the cabbage and kale in a large bowl, then stir to combine. Add the cilantro, scallions, and peanuts, then stir again.
  4. For the dressing, whisk peanut oil, rice vinegar, honey, mustard, and ground pepper until well combined. Drizzle over salad. Enjoy!


Tip: Taste the dressing before drizzling it over your salad. Feel free to make adjustments if you like a sweeter dressing, add another tablespoon of honey. If you like a more acidic dressing, add another tablespoon of rice vinegar.

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More Quick and Easy Salad Recipes

If you are looking for more quick and healthy salad recipes, here are some of my favorites that I Make all the time!

  • 10 Minute Italian Chopped Salad
  • Crispy Chickpea Kale Caesar Salad
  • Kale Brussel Sprout Salad With Lemon ShallotVinaigrette
  • Autumn Chopped Kale Salad With Quinoa
  • Roasted Beets and Butternut Squash Salad
  • Simple Kale and Roasted Sweet Potato Salad

Did you make this recipe? If so, then please leave a rating and comment below.

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