The Best Kale Salad You’ll Ever Eat

I know, it’s a bold statement. But I’m willing to bet that once you’ve tried this kale salad, you’ll agree with me.

Years ago, I found a version of this recipe in an Australian magazine while visiting my in-laws in Perth. And over the years, I’ve modified it to make it my own. I’ve taken this kale salad to more dinners and potlucks than I can count. And it’s made even the most adamant kale-haters reconsider their stance.

Filled with heaps of fresh veggies, nuts, and seeds and topped with a tasty Asian dressing, this salad is a fan favorite in my house. Even my 14-year old daughter loves it! And as an added bonus, the leftover keep for a few days in the fridge, so make a big batch and enjoy the leftovers for lunch.

The Best Kale Salad You’ll Ever Eat

Dressing

1/3 cup olive or avocado oil

1 tbsp sesame oil

3 tbsp coconut aminos, soy sauce, or tamari

Juice of 1 lemon

Salad

6-8 leaves curly or Tuscan kale (I like a mix of both!), shredded

3 cups shredded rainbow slaw

3-4 mini cucumbers, sliced

2 tbsp mint, shredded

2 tbsp cilantro, shredded

2 tbsp white or black sesame seeds (I like a mix of both!)

2-3 tbsp slivered almonds

salt & pepper to taste

Directions

1. To make the dressing, whisk together ingredients and season with salt & pepper. Set aside.
2. Combine the kale, rainbow slaw, cucumber, mint, cilantro, sesame seeds, and almond in a large bowl.
3. Add the dressing. Toss to combine.
4. Let sit for 10-15 minutes or longer to let the flavors settle in.

Tips

• I like to use a mix of curly and Tuscan (lacinto) kale. But if you can’t find both, don’t worry. Either one will work well on its own.
• I’ve recently discovered rainbow slaw, which is a mix of shredded cauliflower, broccoli, red cabbage, and carrots. If you can’t find this at your local grocery store, broccoli slaw or coleslaw mix is a good substitute. You can also shred your own cabbage – white, red, Napa, or a mix.
• Using coconut aminos in the dressing makes it Whole30 compliant. But soy sauce and tamari both work equally well.
• Letting the salad sit before you dig in helps the kale to soften and mellow out. Don’t worry, it will not go soggy like lettuce!

Of all the kale salads I make (and I make A LOT), this is hands-down my favorite. It works great as a side dish for my spiced grilled chicken or sausages. And I recently served it alongside salt and pepper shrimp. I hope you love it as much as my family does. If you give it a try, leave a comment and let me know what you think!