KaleSalad is packed with nutritious ingredients and covered in a delicious white balsamic orange dressing. We top massaged kale with ripe, sweet mangoes, crisp red cabbage, red pepper, crunchy carrots, citrusy cilantro, and salty roasted almonds.
1heaping cup mangochopped (~1 large mango or 2 honey mangoes; we like honey mangoes best!)
1cup red sweet bell pepperthinly sliced
1/3cup fresh cilantrofinely chopped
1/2cup almondssliced and roasted (See Note 1)
Dressing
2clementine oranges(1 and 1/2 teaspoons zest and 3 tablespoons juice)
1 and 1/2tablespoonswhite balsamic vinegar
1/4 cup + 2tablespoonsolive oil
3/4teaspoonDijon mustard
1 and 1/2tablespoonhoney
1/2teaspoon EACH: ginger and garlicfinely minced
1/4teaspoon EACH:salt and pepper
Instructions
KALE: 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 fine sea 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 and then give it another quick rinse. Allow the kale to dry completely before using in the salad or spin in the salad spinner to quickly dry.
SALAD: 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.
DRESSING: For the dressing, add all the ingredients to a covered container and 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.
ENJOY: Pour dressing over the prepared salad gradually; you may not want to use all the dressing (we like lots!). Toss until ingredients are well incorporated and dressing coats everything. Sprinkle almonds on top and toss once more.
Notes
STORAGE: This salad doesn't sit well for more than a day (once dressed) as the salad ingredients get soft and even a bit mushy. (The dressing breaks down the ingredients.)Note 1: Almonds: I like to buy honey-roasted salad topper almonds for this salad, but any sliced almonds work. You don't have to toast them, but you can if desired. To toast, add the almonds to a dry nonstick skillet and place over medium-high heat. Stir frequently until fragrant and ever-so-slightly browned; watch carefully because they can go from toasted to burned in an instant!
Nutrition
Serving: 6serving as a side | Calories: 215kcal | Carbohydrates: 18.2g | Protein: 3.9g | Fat: 15.7g | Sodium: 23.6mg | Fiber: 4g | Sugar: 12.6g