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Taste the Rainbow Kale Salad

This is my #1 favorite salad of all time and is always a hit at parties and potlucks. Packed with anti-inflammatory ingredients and full of flavor, this salad will turn any kale hater into a fan in no time!

Course Salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Rachel Druckenmiller

Ingredients

Creamy Lemon Tahini Dressing

  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or raw honey
  • 1 tablespoon tamari (gluten-free soy sauce)
  • 1/2 teaspoon turmeric
  • 1 pinch crushed red pepper flakes
  • 2 garlic cloves peeled and minced
  • 1/4 cup olive oil extra virgin

Salad

  • 1 bunch kale dino kale is best
  • 1 cup purple cabbage shredded
  • 1 cup carrots shredded
  • 1/2 cup raw pumpkin seeds
  • 1 avocado diced
  • 1/4 cup hemp seeds shelled
  • 1/4 cup goji berries or dried cranberries

Instructions

  1. Whisk all dressing ingredients together in a bowl OR place them in a blender for 30 seconds until smooth. Taste and make adjustments to dressing, if necessary. Add a few tablespoons of filtered water to thin it out if needed. I like mine thick.

  2. In a large bowl, place kale greens and add dressing. Massage dressing into kale leaves for about 2 minutes (until volume reduces by about 1/3). Add purple cabbage and toss to coat. Let sit for 15-30 minutes, so the dressing can continue breaking down the kale and cabbage.

  3. When ready to serve, add in shredded carrots, pumpkin seeds, avocado, hemp seeds, and goji berries (if using). Toss to combine.

Recipe Notes

This salad will stay good for about two days in the refrigerator. The heartiness of the kale greens prevents it from wilting like other salads would.