This kale salad recipe is the BEST way to eat those leafy greens! A lemon, garlic and parmesan vinaigrette gives it an irresistible taste.
Are you ready for the BEST way to eat kale? Let yourself be surprised! This kale salad recipe has the power to turn kale haters everywhere upside down. Well, that’s right: Eating a bite of raw kale tastes like chewing a leaf off a tree. But! After trying this kale salad, you’ll agree that this leafy greens smothered in a lemony garlic parmesan vinaigrette can only be one thing: yummy.
Best kale for a salad: Tuscan kale
There are a few types of kale that you can find at the grocery store. Most mainstream grocery stores now offer both Tuscan cabbage And Kale, found in large clusters in the fruit and veg section. Best variety for this kale salad recipe? Tuscan cabbage! It has a milder, sweeter flavor and works best in a salad where you eat the kale raw. But you can’t find it? You can also use kale.
- Tuscan cabbage has dark green flat leaves. It is also sometimes called lacinato or dinosaur cabbage because the pattern on the leaves resembles dinosaur skin. Tuscan cabbage tastes milder and sweeter than kale.
- Kale is more vibrant green and very curly! Its raw taste is slightly more bitter and spicy.
Preparing Kale Salad: Basic Steps
Let’s face it: raw kale can taste bitter (fact). But add a plump Italian dressing of lemon, parmesan, and garlic, and the kale is softened to blend beautifully with the other flavors. Even better, the firm texture of kale holds up well in a salad and adds extra bite to the meal. Every time we make this salad we can’t stop eating it! Here are the key steps to making this kale salad (aka jump to the recipe):
- Prepare cabbage: Drain and chop kale.
- Prepare the Garlic Parmesan Vinaigrette: Start by forming the garlic into a paste with the blade of your knife. You mince the garlic, then add salt and scrape the blade back and forth over the garlic until a paste forms. Mix garlic paste with lemon, olive oil, parmesan and red pepper flakes.
- Surcharge: Add dressing and garnish with lemon zest. Add croutons or even a shower of panko or crunchy breadcrumbs if you like.
We’ve served this easy salad to so many guests and it always gets rave reviews. As in: This is the best coleslaw ever! Who knew raw kale could be so good?
Variant: Caesar Salad with kale
Do you prefer a good Caesar dressing? Kale Caesar Salad is a different way to enjoy a good kale salad: and it looks a lot like this one. Instead, make our favorite Homemade Caesar Dressing to coat the kale leaves. The creamy dressing is irresistibly flavorful and we love it drizzled with crunchy panko breadcrumbs.
cabbage nutrition
Why eat this coleslaw recipe? Leafy greens like kale are among the healthiest foods you can eat. Eating more kale is a great way to increase the overall nutrient content of your diet! So preparing this salad makes total sense. Here’s the breakdown:
- Kale is packed with nutrients, antioxidants, and fiber. Rich in beta-carotene and vitamin K, it provides 10% of your daily vitamin C intake.
- A cup of raw cabbage has 33 calories, 6 grams of carbohydrates, and 3 grams of protein.. Because of its low calorie content, kale is one of the most nutrient dense foods on the planet. It’s also relatively high in protein for a green vegetable.
Video: How to cut kale for this kale salad
What is the best way to stalk or chop kale for this kale salad? We’ve played around with different methods over the years, but finally came up with a simple and elegant method. Using this method was a game changer for us, and we hope it will be the same for you!
- Fold the kale leaves together and hold them with your blunt hand.
- Cut off the tough stalk with a large chef’s knife.
- Roll up the kale leaves and cut into slices with a circular motion with the knife.
- Turn the slices and cut upside down make small pieces. Repeat for all cabbage leaves.
How to serve this kale salad
This kale salad is a classic and the perfect green salad for all kinds of dinner recipes. Because it has an Italian flavor, it goes particularly well with Italian recipes. But it also goes really well with pretty much everything! It works fall, winter, spring or anytime. Here are some dinner recipes we would pair it with:
More kale recipes
What else can you do with this leafy green? So many things! Here are some other popular kale recipes:
This coleslaw recipe is…
Vegetarian and gluten free. For vegans, plant-based and dairy-free, omit the cheese.
The description
This kale salad recipe is the BEST way to eat those leafy greens! A lemon, garlic and Parmesan vinaigrette gives it an irresistible taste.
- 1 large bunch of Tuscan cabbage (approx 8 ounces)*
- 1 very small or 1/2 medium clove of garlic
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 Lemon (3 to 4 tablespoons juice plus zest)
- ¼ cup freshly grated parmesan cheese
- ⅛ teaspoon red pepper flakes
- Freshly ground black pepper
- Homemade croutons (optional)
- Wash and dry kale. Then remove the stems from the cabbage leaves and roughly chop.
- Peel and chop the garlic clove. Sprinkle with kosher salt, then, holding the blunt edge of the knife, scrape the chopped garlic with the sharp edge of the blade, hold the knife at an angle, and mash the garlic into a paste.
- Put the dough in a medium-sized bowl. Add olive oil, lemon juice, red pepper flakes, and freshly ground black pepper and whisk to combine. Add the parmesan and stir to combine.
- Mix the dressing with the kale leaves. Serve garnished with lemon zest (and additional parmesan if desired). Serve with homemade croutons, if you like.
Remarks
*1 bunch of kale makes a moderate serving of 4: Consider doubling the recipe if feeding hungry eaters.
Adapted from 101 Cookbooks
- Category: salad
- Method: Raw
- Kitchen: Italian
Keywords: Kale Salad, Kale Salad Recipe
