This Kale Salad Recipe is loaded with massaged kale, sweet mango, red cabbage, red pepper, carrots, cilantro, and almonds, all tossed in a white balsamic orange dressing.
author’s note
The Kale Salad That Converts Skeptics!
A few weeks ago, I promised more kale, and I’ve been delivering. It all started when I picked up a few honey mangoes at the store and couldn’t stop thinking about how good they’d be in a salad. I wanted something fresh and flavorful, with lots of texture and color.
This Kale Salad recipe quickly became a favorite. I layered in crisp red cabbage, sweet mango, crunchy carrots, red pepper, roasted almonds, and a zippy balsamic orange dressing.
It’s the perfect side dish, but I’ve also been adding chicken or quinoa to make it a full meal. Even my kale-skeptic husband asks for seconds now!
Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Kale, finely sliced | Use baby kale for extra tender leaves. Massage with a pinch of salt and a little acid for best texture. |
| Mango, ripe and sweet | Honey/Ataulfo are extra creamy. Swap with peaches, pineapple, or oranges if mango isn’t ripe or in season. |
| Red cabbage, very thinly sliced | Green cabbage works too. Slice very thin so it blends into the salad. |
| Carrots, shredded | Buy pre-shredded to save time. |
| Red bell pepper, thin strips | Yellow or orange peppers work. |
| Cilantro, chopped | Swap with mint or basil if you prefer. |
| Sliced roasted almonds | Try cashews, pistachios, or pepitas. Honey-roasted almonds are great here. |
Quick Tip
Try some other favorite kale salads: Kale and Quinoa Salad, Kale Avocado Salad, or this Kale Couscous Salad.
Kale Salad Recipe Tips
- Prep the kale: Strip stems, slice leaves very thin, rinse, then massage with a pinch of fine salt and a splash of acid. Let dry
- Mix the dressing. Whisk all the dressing ingredients together in a bowl or jar.
- Combine. Add kale, cabbage, carrots, mango, red pepper, and cilantro to a large bowl.
- Dress and toss. Add dressing to taste and toss until glossy and coated.
- Finish. Top with roasted sliced almonds and serve.
Serve This Salad As A Main Dish With:
Simple Kale Salad Recipe
Equipment
Ingredients
- 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
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Make Ahead And Kale Salad Recipe Storage
Toss all salad ingredients (except almonds) and store in the fridge. Make the dressing ahead too, it’s even better after sitting. Keep it separate until ready to serve. Add almonds and dressing just before serving.
Once dressed, Kale Salad is best enjoyed within a day, as it softens quickly.
This Kale Salad is INCREDIBLE! We brought it to a bbq this weekend and no one could stop raving about it! So flavorful and delicious!!
I’m so glad you enjoyed them! Thanks so much for your comment 🙂