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Super Kale Salad

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Plant-Based with Jane Esselstyn and Ann Esselstyn
Plant-Based with Jane Esselstyn and Ann Esselstyn
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Recipe Information

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Video-Specific Recipe

Super Kale Salad

Cultural Context

Originating from health-conscious communities in the United States, the Super Kale Salad emphasizes nutrient-dense ingredients, particularly kale, which has gained popularity for its health benefits. This salad is often enjoyed as a light meal or side dish, celebrating the vibrant flavors and textures of fresh vegetables, grains, and seeds. Variations abound, with many incorporating different proteins or dressings to suit personal tastes.

AmericanUSside
20 min
easy
6 servings
Servings4
4 cups kale
2 cups napa cabbage
1 cup cherry tomatoes
1 can (15 oz) chickpeas
1 medium red onion
2 medium carrots
1 cup blueberries
1/2 cup dressing

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

feta cheese

🥗Healthier: nutritional yeast

💰Cheaper: omit cheese

Nutritional yeast adds a cheesy flavor without dairy.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro is nutritious and often less expensive than quinoa.

1

Jane and Ann introduce the recipe for a raw kale salad.

2

Chop kale into fine pieces, demonstrating how to chiffonade it.

3

Chop napa cabbage into fine pieces, using the cut side down for stability.

4

Add chopped kale and napa cabbage into a large bowl.

5

Cut cherry tomatoes in half and add them to the bowl.

6

Add chickpeas to the bowl, suggesting any legumes can be used.

7

Add shredded carrots to the bowl, mentioning they can be bought pre-shredded or shredded at home.

8

Add blueberries to the bowl, noting their size and quality.

9

Add your favorite dressing to the salad and toss everything together with tongs.

Spice Level:

🌶️🌶️🌶️

Dietary

vegetariangluten-freenut-free

Allergens

milkwheat

Also Known As

Kale SaladPower Kale Salad

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