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Kale Salad With Carrot-Ginger Dressing - Bright, Crunchy, and Satisfying

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salad:
  • 1 large bunch curly or lacinato kale, stems removed and leaves thinly sliced
  • 1 small red cabbage wedge, thinly shredded (about 1 cup)
  • 1 medium carrot, peeled into ribbons or grated
  • 1 small cucumber, halved and thinly sliced
  • 1 ripe avocado, sliced or cubed
  • 1/3 cup roasted almonds or cashews, roughly chopped
  • 2 tablespoons sesame seeds (white or black)
  • Pinch of salt and a drizzle of olive oil for massaging the kale
  • For the carrot-ginger dressing:
  • 1 cup chopped carrots (about 2 medium), steamed or roasted until tender
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 1 small clove garlic
  • 3 tablespoons rice vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons toasted sesame oil
  • 2–3 tablespoons neutral oil (like avocado or grapeseed), as needed
  • 2–4 tablespoons water to thin, as needed
  • Pinch of salt, to taste

Method
 

  1. Prep the kale: Strip the leaves from the stems. Stack the leaves, roll them up, and slice into thin ribbons. Add to a large bowl, sprinkle with a pinch of salt, and drizzle with a teaspoon of olive oil. Massage for 1–2 minutes until the leaves darken and soften.
  2. Cook the carrots: Steam or roast the chopped carrots until fork-tender. Let them cool slightly so they don’t melt the dressing.
  3. Blend the dressing: In a blender, combine the cooked carrots, ginger, garlic, rice vinegar, lemon juice, soy sauce, honey, and sesame oil. Blend until smooth. With the motor running, add neutral oil. Thin with water until you get a pourable, creamy consistency. Taste and adjust acid, salt, or sweetness.
  4. Build the salad base: Add the shredded cabbage, carrot ribbons, and cucumber to the massaged kale. Toss gently.
  5. Dress it: Pour about half the dressing over the salad and toss. Add more dressing to coat, saving a little for serving.
  6. Add toppings: Gently fold in the avocado, then scatter almonds and sesame seeds over the top.
  7. Finish and serve: Taste and add a squeeze of lemon or a pinch of salt if needed. Serve right away, or let it rest for 10 minutes to meld the flavors.