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Simple Shredded Kale Salad
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This simple shredded kale salad is my number one weeknight salad recipe to make when I realize I haven’t gotten enough greens in my diet in a few days. It’s easy to toss together and can be simplified without the addition of tomatoes and pickled onions, or can be made more complex with additions like avocado and chicken.
To cut down on dishes, I like to make the dressing in a large salad or mixing bowl, then add the kale right on top, tossing to combine. My number one tip when making a kale salad is to massage your kale! It helps to tenderize the leaves, making eating kale much more enjoyable. I dress the salad in a simple vinaigrette recipe made with shallots and a bit of amped up seasoning from onion powder, garlic powder, red pepper flakes, sesame seeds and poppy seeds.
Key Ingredients in This Recipe
- Kale – I prefer to use Tuscan kale (also called Lacinato or Dinosaur Kale) in this salad. While it’s deeper in color, it’s also slightly more tender than curly kale. While curly kale can also be used, I prefer the texture of Tuscan kale. I remove the tough ribs from the leaves and finely chop them.
- Olive oil – Extra-virgin olive oil (EVOO) is ideal for salad dressings because of its bold, fresh flavor and smooth texture. The natural fruity, peppery, or buttery notes, enhance the overall taste of the salad. Its richness helps emulsify ingredients like vinegar and dijon to create a well-balanced dressing.
- Vinegar – Red wine vinegar has a bold and tangy flavor with a slight bite. It’s less sharp than white vinegar and more robust than balsamic.
- Dijon – Dijon mustard is an emulsifier, helping to keep the oil and acidic elements together. Dijon also has a mellow mustard flavor with a balanced taste.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed, yellow or red onion can be swapped in – just make sure they’re finely diced.
- Seasonings – I season the vinaigrette with garlic powder, onion powder and red pepper flakes, but the seasonings in the dressing are flexible based on what you have available.
- Seeds – I add a bit of poppy seeds and sesame seeds for some contrasting texture.
- Nutritional yeast – Also known as “nooch”, nutritional yeast is made from deactivated, dried yeast. It’s favored for the unique, slightly nutty flavor, and it is often used in vegan cooking in place of cheese.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prep This Recipe in Advance
The kale can even be prepped earlier in the day and left to sit. Unlike other greens it is much tougher so it won’t become soggy. I recommend waiting to add the nutritional yeast until just before serving.
How to Make This Simple Shredded Kale Salad (Step-by-step)
In a large mixing bowl, whisk together the olive oil, red wine vinegar, diced shallots, Dijon mustard, onion powder, garlic powder, sesame seeds, poppy seeds and red pepper flakes. Season with salt and pepper.
Remove the thick stems from the kale, then stack the leaves and roll them up. Finely chop the kale, then add it to the bowl with the dressing.
Toss to combine the kale with the dressing, then use your hands to massage the dressing into the salad.
Add the nutritional yeast and toss once more. Top with cherry tomatoes and pickled red onions and serve.
Swaps and Substitutions
- The kale can be swapped for another green like arugula, spinach or butter lettuce.
- The red wine vinegar can be swapped for another acid like white wine vinegar.
What to Serve with Kale Salad
This simple salad is great to add some greens to just about any meal. I recommend serving it with:
FAQ – Frequently Asked Questions
Massaging the dressing into the kale helps to tenderize the leaves, making eating kale much more enjoyable!
Lacinato (dinosaur) kale is great for raw salads because it’s more tender and less bitter than curly kale. That said, curly kale also works well – just make sure to really massage it.
The kale can even be prepped earlier in the day and left to sit. Unlike other greens it is much tougher so it won’t become soggy. Wait to add the nutritional yeast until just before serving.
A fully dressed kale salad stored refrigerated will last for 1-2 days.
Yes, it’s a fine backup but not my first choice because of the stems. Be sure to remove any tough stems and give it a good rinse. Also double-check for large, fibrous pieces that may need extra chopping.
Of course! While I love this simple spiced vinaigrette, the kale pairs well with Caesar, tahini, balsamic, or miso-based dressings too.
Other Recipes to Try
If you enjoy this simple shredded kale salad recipe give these a try and follow me on Instagram:
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Simple Shredded Kale Salad
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Ingredients:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon finely diced shallot
- 1 teaspoon Dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon toasted white sesame seeds
- ¼ teaspoon poppy seeds
- Pinch red pepper flakes
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 large bunch Tuscan kale
- ¼ cup nutritional yeast
- 1 cup halved cherry tomatoes
- ¼ cup pickled red onions
Instructions:
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, diced shallots, Dijon mustard, onion powder, garlic powder, sesame seeds, poppy seeds and red pepper flakes. Season with salt and pepper.
- Remove the thick stems from the kale, then stack the leaves and roll them up. Finely chop the kale, then add it to the bowl with the dressing.
- Toss to combine the kale with the dressing, then use your hands to massage the dressing into the salad.
- Add the nutritional yeast and toss once more. Top with cherry tomatoes and pickled red onions and serve.
Notes:
Nutrition:
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A fantastic and refreshingly light salad that pairs well with any meal. I make this dressing all the time and toss it with many types of greens and veggies! A great staple.
So happy to hear it!!! Thanks for sharing!
The nutritional yeast makes the salad. SO good
So happy to hear it! I love the slightly nutty flavor it adds!
Great simple salad!!!!! I love this one.
Healthy and delicious!