This Kale Cabbage Salad 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 Salad That Makes Everyone Like Kale!
I know kale isn’t everyone’s favorite. And honestly, I get it! It can be tough, a little bitter, and not exactly the first thing you reach for when you’re craving a really good salad.
But I’m convinced the right toppings & dressing can make just about anyone love it!
This recipe actually started with a few honey mangoes I picked up at the grocery store. They were perfectly ripe, and I couldn’t stop thinking about how good they’d be in a big, crunchy salad.
I started with kale and added thinly sliced red cabbage, carrots, red pepper, and lots of fresh cilantro. Then came the mangoes, roasted almonds, and a homemade orange dressing. And you guys, the combination is SO good!
The mangoes add sweetness, the almonds bring that salty crunch, and the dressing ties everything together. Plus, massaging the kale makes such a difference.
I’ve been serving this Kale Cabbage Salad as a side dish, but it’s also amazing with chicken or quinoa added in. And possibly my favorite part? My husband, who is NOT usually a kale fan, actually asks for seconds!
Ingredients
| Ingredient | Swaps or tips |
|---|---|
| Kale, finely sliced | Use baby kale for extra tender leaves. Massage with a pinch of salt. |
| 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 kale cabbage 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.
How To Make This Kale Cabbage Salad
- 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.
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.
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.
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 🙂