A Chopped Veggie Kale Salad recipe that has lots of crunch, texture and flavour all topped with a homemade sweet sesame-ginger dressing. A healthy and nutrient-rich salad perfect for lunch or beside any dinner.
A super salad if there ever was one.
Friends, this kale salad with all the asian-flare from that sesame dressing has been taking over both my lunch box and dinner plate lately. So crispy and crunch and fresh and bright, this kale salad is the best way to eat all the veggies.
This completely gluten free and vegan possible salad (vegan possible when you sub out that honey for another liquid sweetener like maple syrup) is just so good and seriously easy to make.
With the warmer weather settling in, I am craving all the veggies. And not roasted veggies or steamed veggies, I want all the fresh and crunchy summery raw vegetables on my plate all at once. And salads are my favourite way to satisfy this craving.
And I don’t mean salad as in iceberg lettuce with bottled ranch dressing on top (as delicious as that can be), I mean super big and super beautiful salads made of dark leafy greens and a huge variety of textures and flavours on top. But dark leafy greens are a must!
MORE ABOUT THIS CHOPPED VEGGIE KALE SALAD RECIPE: TIPS AND TRICKS
Curly kale is the type of kale I use for all my kale salads (mostly because that is the only kind I can ever find at my local farmer’s market or grocery store). Curly kale can be tough so it’s best served in salad form when torn into small pieces and given a real good massage.
This dressing really steals the show. I have to admit I have been holding on to it for a while trying to find the perfect salad to showcase all of its deliciousness. A little bit of sesame oil goes a long way in most recipes, but especially dressings. My rule of thumb is 1 part sesame oil to 4 pars non-sesame oil. I’ve been obsessed with flax seed oil lately for dressings (that might have something to do with me forgetting to put EVOO on my shopping list for multiple weeks in a row now).
But the sesame together with a little bit of tamari (or gluten free soy sauce), lime juice and honey makes for an explosion of asian flavours that taste just too good drizzled all over veggies.
I used a variety of different vegetables for this chopped veggie kale salad (if we’re being real, the salad was inspired by a fridge clean out). You can really use any combination of vegetables you’d like (or have to use before they spoil) but I found the combination of onions, snap peas, peppers, fresh herbs, carrots all chopped, sliced or grated and layered on top of the massaged kale like a rainbow to be the best.
This salad is best served the day it’s made. The flavours are the brightest, the freshest, the bestest (sorry, not sorry) on day one. If this salad, some how, survives until day 2 I would make a little extra dressing to add on top as the sesame and honey and lime flavours get lost as the kale starts to break down even further after sitting in the fridge overnight.
This is the perfect side salad for 4 people when served beside any dinner or also make a great meal course for 2 people when you add some plant based protein like nuts, chickpeas, steamed edamame or even baked tofu.
IF YOU MAKE THIS CHOPPED VEGGIE KALE SALAD RECIPE, LET ME KNOW! COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM USING THE TAGS #ALWAYSNOURISHED AND @NOURISHINGBLOG. I LOVE TO SEE WHAT YOU’RE COOKING!