Kale Rainbow Salad
The beauty of kale salad is that the leaves don’t wilt, making it something you can make ahead of time and pack for lunch or dinner. Once made into a salad, kale holds for a couple of days, and the flavours and texture are actually enhanced. The mango and red peppers add a nice sweetness and extra vitamin C. If you’re looking for more protein, toss in a can of chickpeas for a vegetarian friendly protein option.
Ingredients:
|
Red cabbage, shredded |
2 cups |
500 mL |
|
Kale, chopped |
4 cups |
1 L |
|
Red onion, thinly sliced |
½ each |
½ each |
|
Mango, thinly sliced |
1 medium |
1 medium |
|
Red pepper |
1 medium |
1 medium |
|
Dressing: |
||
|
Sesame oil |
1 Tbsp |
15 mL |
|
Rice wine vinegar or apple cider vinegar |
3 Tbsp |
45 mL |
|
Honey |
1 Tbsp |
15 mL |
Directions:
- Remove stems and ribs from kale, and shred into bite sized pieces. Rinse and drain.
- Inside strainer, sprinkle damp kale with salt and pepper and knead until the leaves begin to break down.
- Place kale into a bowl and add other vegetables.
- In a separate bowl whisk dressing ingredients together.
- Toss salad in dressing.
*Kale-based salads tend to not go soggy and absorb the flavour of the dressing the longer they sit. So if saving leftovers do not worry if the salad is dressed.
Makes 4 servings (267 g /serving). 1 serving = 2 cups
