Remixed Orange Ginger Kale Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 6 -8 as a side
Author Chelsea



  • 2 cups chopped kale
  • 1 lemon optional
  • 1 and 1/2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 large mango chopped
  • 1 red sweet bell pepper thinly sliced
  • 1/2 cup slivered almonds
  • 1/3 cup chopped fresh cilantro


  • 1/4 cup + 2 tablespoons frozen orange juice concentrate thawed (no substitutes)
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons Bertolli┬« Extra Virgin Olive Oil
  • 1 tablespoon heaping minced peeled fresh ginger
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper


  1. First prep the kale: remove the coarse stems and discard. Take the kale leaves and finely ribbon the kale to have very thin and small pieces of kale.
  2. Place in a colander and wash well.
  3. Place the coarse sea salt on top of the kale and a few squeezes of fresh lemon.
  4. Massage and rub the kale with your hands for at least 2-3 minutes or until tender and a deeper green color. Rinse again and dry thoroughly. Wet kale will keep the dressing from adhering well.
  5. In a large bowl toss together the prepared kale, shredded cabbage, shredded carrots, mango, red bell pepper, almonds (add later if you aren't serving immediately), and cilantro.
  6. For the dressing, whisk together all of the ingredients until combined. Season with salt and pepper to taste.
  7. Pour dressing over prepared salad, toss well, and enjoy immediately.