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Rainbow Kale Salad with Carrot Ginger Dressing

Rainbow Kale Salad with Carrot Ginger Dressing

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This vibrant Rainbow Kale Salad is packed with nutrients and flavor, featuring a colorful array of fresh vegetables and a zesty homemade carrot ginger dressing. It’s a perfect light meal or a healthy side dish.

Ingredients

Scale
  • 1 bunch kale, stems removed and chopped
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced yellow bell pepper
  • 1/4 cup chopped fresh cilantro
  • For the dressing:
  • 1/2 cup chopped carrots
  • 1/4 cup rice vinegar
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place in a large bowl.
  2. Add the shredded red cabbage, shredded carrots, sliced red bell pepper, sliced yellow bell pepper, and chopped cilantro to the bowl with the kale.
  3. To make the dressing, combine the chopped carrots, rice vinegar, grated ginger, sesame oil, honey (or maple syrup), minced garlic, salt, and pepper in a blender or food processor. Blend until smooth.
  4. Pour the dressing over the salad ingredients.
  5. Massage the dressing into the kale and vegetables with your hands for 1-2 minutes. This helps to tenderize the kale and distribute the dressing evenly.
  6. Serve immediately or chill for 15-20 minutes for flavors to meld.

Notes

  • You can substitute other vegetables like cucumber, edamame, or cherry tomatoes.
  • Adjust the amount of ginger to your liking.
  • For a creamier dressing, add a tablespoon of tahini or almond butter.
  • Store leftover dressing in an airtight container in the refrigerator for up to 5 days.

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