Simple Kale Salad Recipe
This Kale Salad Recipe is loaded with wholesome ingredients and covered in a tasty white balsamic orange dressing. This salad combines kale with ripe, sweet mangoes, red cabbage, red pepper, carrots, cilantro, and salty roasted almonds.
Servings: 6 as a side
Cost: $7.90
Equipment
Ingredients
Salad
- 2 packed cups kale chopped or thinly sliced
- 1-1/2 cups red cabbage shredded
- 1 cup carrots shredded
- 1 heaping cup mango chopped, about 1 large mango or 2 honey mangoes; I like honey mangoes best!
- 1 cup red bell pepper thinly sliced
- 1/3 cup fresh cilantro finely chopped
- 1/2 cup almonds sliced and roasted, see note 1
Dressing
- 2 clementine oranges
- 1-1/2 tablespoons white balsamic vinegar
- 1/4 cup + 2 tablespoons olive oil
- 3/4 teaspoon Dijon-style mustard
- 1-1/2 tablespoons honey
- 1/2 teaspoon ginger finely minced
- 1/2 teaspoon garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Start by removing the thick stems and then very thinly slice (ribbon) the kale. The smaller the shreds of kale, the better. Once it’s all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Next, sprinkle some salt on top (about 1/2 to 1 full teaspoon) and, using your hands, rub and massage the salt into the kale. Massage the kale for about a minute, then give it another quick rinse. Allow the kale to dry completely before using in the salad or spin in a salad spinner to quickly dry.
- In a large bowl, toss together the prepared and completely dried kale, shredded cabbage, shredded carrots, chopped mango, thinly sliced red bell pepper, and cilantro.
- For the dressing, add all the ingredients to a covered container. Add 1-1/2 teaspoons clementine zest and 3 tablespoons clementine juice. Shake until combined. You may need to use a spoon to stir the bottom if the honey has settled. Taste and adjust as desired with an extra pinch of salt/pepper or drizzle of honey.
- Pour dressing over the prepared salad gradually; you may not want to use it all (I like lots!). Toss until ingredients are well incorporated and dressing coats everything. Sprinkle almonds on top and toss once more.
Notes
Note 1: I like to buy honey-roasted salad topper almonds for this salad, but any sliced almonds work. You don’t have to toast them, but you can if desired. To toast, add the almonds to a dry, nonstick skillet and place over medium-high heat. Stir frequently until fragrant and ever-so-slightly browned; watch carefully because they can go from toasted to burned in an instant!
Storage: This salad doesn’t sit well for more than a day once dressed, as the salad ingredients get soft and even a bit mushy. (The dressing breaks down the ingredients.)
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 18.2g | Protein: 3.9g | Fat: 15.7g | Sodium: 23.6mg | Fiber: 4g | Sugar: 12.6g