Kale Salad Recipe

Name: Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded red cabbage; 2 teaspoons umeboshi paste; 1 teaspoon apple cider vinegar; 1 1/2 cups corn kernels; Pinch sea salt; 5 cups finely chopped kale; 1 cup julienne-cut carrots; 1 cup red radishes, cut into thin half moons; 1 cup julienne-cut daikon; 3 tablespoons olive oil; 3 tablespoons lemon juice; Vegetable salt to taste; Freshly ground black pepper to taste

Servings: persons

2 cups shredded red cabbage
2 teaspoons umeboshi paste
1 teaspoon apple cider vinegar
1 1/2 cups corn kernels
Pinch sea salt
5 cups finely chopped kale
1 cup julienne-cut carrots
1 cup red radishes, cut into thin half moons
1 cup julienne-cut daikon
3 tablespoons olive oil
3 tablespoons lemon juice
Vegetable salt to taste
Freshly ground black pepper to taste

1
Press the cabbage with the umeboshi paste and vinegar for 1 hour (see Notes).
2
While the cabbage is pressing, fill a 4-quart pot halfway with water and bring to a boil.
3
Add the corn and quickly blanch for a minute or two.
4
Remove the corn with a slotted spoon and place in a large salad bowl.
5
Add a pinch of salt to the same water, then add the kale and blanch for 2 to 3 minutes.
6
Remove with a slotted spoon and spread on a tray to cool.
7
Add the cooled kale to the corn, along with the carrots, radishes, daikon, pressed cabbage, olive oil, and lemon juice.
8
Toss the ingredients, add salt and pepper, and toss again before serving.
9
Variations:
10
Add 1 teaspoon minced garlic, or 1 tablespoon Dijon mustard.
11
Add 1/4 cup toasted pumpkin or sunflower seeds.
12
Add sauerkraut or slivers of dill pickle.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups shredded red cabbage, 2 teaspoons umeboshi paste, 1 teaspoon apple cider vinegar, 1 1/2 cups corn kernels, and more.

Yes, Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad

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