logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Florida
Cosmetics
Distance Learning
Reading
Crochet
Marriage
Cooking for Kids


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Sandwiches Site

BellaOnline's Sandwiches Editor

g

Kale Salad Recipe


Our local community college has some of the best food in the area. Well-known for their culinary arts program, they hire wonderful and talented chefs to prepare the cafeteria food for students and staff. I am addicted to their kale salad. One day, I asked Dawn, a fantastic chef, about the kale salad. She told me how she makes it, and what ingredients to use. The kale and other veggies are tossed with tasty, slightly sweet vinaigrette. The result is an attractive, dark green salad with bursts of color from the carrots, cabbage and craisins. It shines from the oil and honey in the dressing.

My first batch was made with baby kale. That wasn't a good choice since the stems were slightly tough and detracted from the mouth feel of the salad. I also had trouble getting the acidity right. One problem was the vinegar. We bought apple cider vinegar only to find out that it was "apple cider flavored vinegar." It looked the same, but it had a real acid kick to it! Next was adjusting the honey and tabasco. I have finally gotten the recipe to the point where it tastes enough like Dawn's to share it with you. Enjoy!

Kale Salad Recipe

Ingredients:

16 ounces of chopped kale (I used a packaged, triple washed chopped kale.)
2 cups shredded red cabbage (Shred by thinly slicing with a knife, so that you don't get red coleslaw!)
1 cup shredded carrots (I like to use a blend of yellow and orange carrots.)
cup lime juice--freshly squeezed
cup seasoned rice wine vinegar (Add it to the lime juice to make cup of acidic liquid. I used Nakona brand. You may use any vinegar that pleases you. If you use apple cider vinegar, make sure that it is real apple cider vinegar, not just flavored white vinegar.)
1/3-1/2 cup honey (I used the smaller amount, but you might prefer a sweeter salad.)
cup sunflower oil
cup olive oil
2/3 cup craisins or dried cherries
tabasco to taste (optional) (I used about 4 quick shakes into the dressing and stirred it in.)


Method:

In a small bowl, place the craisins or cherries. Cover them with warm water to help them plump up. Drain these before you put them in the salad. I like to use the drained water to make flavored green tea!

You will need a container that is at least as large as a Dutch oven, since this recipe makes a lot of kale salad. I used my stock pot, so that I would have a lot of room to mix the veggies. If you don't have a large container, make it in two batches. Be sure that your kale is super-clean with all sandy materials removed. If you are not using a pre-chopped kale, roughly chop the kale into about 2-inch pieces. Use the large grater blade of a food processor to grate the carrots. The carrots should be smaller than julienned strips, but larger than the size that a box grater would make. Use a knife to thinly slice the cabbage into shreds.

Put the kale into the large container, spread the carrots on top, and then add the cabbage. If any red cabbage gets on your counters or floor, get it up immediately, since it can leave a stain. Rubbing the stain with baking soda might help remove it. Ask me how I know! Just be careful not to mar the finish.

Ideally, you will have a one-cup glass measure and a two-cup glass measure. If not, just adapt the instructions to suit your utensils. Into the one-cup glass measure, squeeze the lime until you have cup. I used 1 medium limes to do this. If you come up short, don't worry, just use a little more vinegar. Add the honey to the acidic liquids and stir well, until it is completely mixed. I added honey to the 200 ml mark on my measuring cup. Set it aside.

In the two-cup measure, measure your olive and sunflower oils. Then, slowly pour the acidic liquids into the oil, stirring constantly. Add the tabasco, if desired after you stir the acids and oils together. Immediately, pour the dressing evenly, in a thin stream, across your kale, carrots, red cabbage, and craisins. Toss the salad to thoroughly mix. I wash my hands and use them to toss the salad with the dressing. It's easy to keep my prepared kale salad in gallon freezer bags in the refrigerator. That takes up less room than using a large bowl. Let the salad stand for at least an hour before serving.


This kale salad is delicious and filled with vitamins, minerals, fiber, and good oils. The dressing uses high-quality oils. Sunflower oil is expensive, and you could use canola oil, if you do not have the sunflower oil. The recipe would taste a bit different. There is a significant amount of oil and honey in this recipe, so you will want to plan that into your daily nutrition.



When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.

NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Sandwiches site. Sometimes, this newsletter has information and variations on sandwiches that are not in the articles. Fill in the blank below the article with your email address - which is never passed on beyond this site. We never sell or trade your personal information.

Related links: The Related Links below this article may be of interest to you.

There are times when I recommend an item related to my article and add an Amazon link, so that you can check it out. I am an Amazon Associate, and when you purchase an item after clicking on my link, I do make a commission for purchases made through that link.

Add Kale+Salad+Recipe to Twitter Add Kale+Salad+Recipe to Facebook Add Kale+Salad+Recipe to MySpace Add Kale+Salad+Recipe to Del.icio.us Digg Kale+Salad+Recipe Add Kale+Salad+Recipe to Yahoo My Web Add Kale+Salad+Recipe to Google Bookmarks Add Kale+Salad+Recipe to Stumbleupon Add Kale+Salad+Recipe to Reddit




Ham Salad Sandwich Recipe
Fried Tilapia Sandwich Recipe
Crispy Chicken Tenders Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Sandwiches Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2015 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

g


g features
Simple Cream of Vegetable Soup

A Random Assortment of Sandwich Ideas

Beef Wraps with Peanut Sauce Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor