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Chopped Veggie Kale Salad

Chopped Veggie Kale Salad with Sesame Dressing

  • Total Time: 15 minutes
  • Yield: Serves 2-4 1x


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.



For the Sesame Dressing:

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 1/2 tablespoons fresh squeezed lime juice
  • 1/2 tablespoon tamari (or use other gluten free soy sauce)
  • 1 teaspoon freshly grated ginger root

For the Salad:

  • 6 (heaping) cups kale, torn into small pieces
  • 1 cup shredded Brussels sprouts or cabbage (or use more kale)
  • 1/2 cup cilantro, roughly chopped (or use parsley instead)
  • 1 cup bell pepper (any colour), thinly sliced or chopped
  • 1 cup sweet snap peas, chopped
  • 1/2 cup carrot, grated or chopped
  • 1/4 cup onion (red, white or green), thinly sliced
  • Optional for Serving: sesame seeds, chopped peanut or cashews, steamed edamame, baked tofu


  1. In a small mixing bowl or mason jar with a tight fitting lid, add the oils, honey, lime juice, tamari and ginger and whisk well or shake vigorously until smooth. Set aside.
  2. Add chopped kale and Brussels spouts or cabbage, if using, into a very large bowl. Pour about 4-5 tablespoons of the dressing over the kale. Using your hands, ‘massage’ or rub the dressing into the kale pieces to help break down the toughness of the kale. After about a minute of ‘massaging’ the kale, it should look soft and wilted. Stir in cilantro.
  3. Transfer massaged kale to your serving bowl and top with chopped veggies – peppers, snap peas, carrot and onion – and then any other optional toppings you’d like.
  4. Drizzle of the remaining dressing over top of the salad and serve immediately.


This salad is best served the day it’s made.

  • Prep Time: 15 minutes