The Best Shredded Kale Salad
Inspired by a kale salad my mom enjoyed at a restaurant, I knew I had to make my own dairy-free version. The key is finely chopping (or shredding) the kale. The lemon-garlic dressing coats each piece, softening it and infusing flavor. I prefer Lacinato kale for its delicate texture and milder flavor. Instead of cheese, I use a toasted pecan "Parmesan" topping and dried cranberries. Two bunches of dinosaur kale might seem like a lot, but once shredded, it makes about 8 cups and reduces further as it marinates.
Inspired by a kale salad my mom enjoyed at a restaurant, I knew I had to make my own dairy-free version. The key is finely chopping (or shredding) the kale. The lemon-garlic dressing coats each piece, softening it and infusing flavor. I prefer Lacinato kale for its delicate texture and milder flavor. Instead of cheese, I use a toasted pecan "Parmesan" topping and dried cranberries. Two bunches of dinosaur kale might seem like a lot, but once shredded, it makes about 8 cups and reduces further as it marinates.
- 1 tablespoon extra-virgin olive oil
- 2 large garlic cloves
- 1/4 teaspoon fine sea salt
- 1/4 cup (60 ml) fresh lemon juice
- 1 1/2 tablespoons nutritional yeast
- 2 medium bunches destemmed lacinato/dinosaur kale finely chopped (8 to 9 cups/300 to 340 g chopped)
- 3 tablespoons (45 to 60 ml) extra-virgin olive oil, to taste
- 1/4 teaspoon freshly ground black pepper (just eyeball it)
- 1/4 to 1/2 cupâ (35 to 70 g) dried sweetened cranberrie for garnish
- 1 cup (120 g) pecan halves toasted
- 2 pinches fine sea salt
- Carbohydrate 2.53484219653179 g
- Cholesterol 0 mg
- Fat 3.62450578719416 g
- Fiber 1.13612427592966 g
- Protein 2.11258352601156 g
- Saturated Fat 0.498682529847215 g
- Serving Size 1 1 small bowl (11g)
- Sodium 148.307196531929 mg
- Sugar 1.39871792060213 g
- Trans Fat 0.169045245850166 g
- Calories 48 calories
Step-by-step
- Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard. (You can save them for smoothies if you are hardcore!) Finely chop the kale leaves (the smaller, the better).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
- For the Pecan Parmesan: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to overprocess—we still want a nice crunchy texture here, not powder.
- Sprinkle the Pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away.
The Best Kale Salad That Will Change Your Life
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present pressure to get dinner on the table before everyone melts down. So when I discovered this incredible kale salad, it was a game-changer. Forget limp, boring salads; this recipe is a flavor explosion that’s quick to prepare and surprisingly satisfying.
Inspired by a restaurant version, I adapted the recipe to be completely dairy-free, catering to my family’s dietary needs. The key, I found, lies in the preparation. Finely shredding the kale is crucial. It ensures that the vibrant lemon-garlic dressing clings to every piece, transforming the usually tough kale into a tender, flavorful delight. I use Lacinato kale, also known as dinosaur kale, for its more delicate texture and subtle taste, but feel free to experiment with other types.
The toasted pecan “Parmesan” is the star of the show. The crunchy pecans, combined with nutritional yeast (which adds a cheesy, savory note), create a fantastic topping that provides a satisfying textural contrast. A sprinkle of dried cranberries adds a touch of sweetness and tartness, balancing the savory elements perfectly. Honestly, this topping is so good, I’ve been known to sneak a spoonful straight from the processor!
What makes this salad even better? Its versatility. It's excellent as a light lunch, a vibrant side dish, or even a satisfying main course for a quick weeknight dinner. The preparation time is minimal, allowing you to spend more time with your family and less time stressed out in the kitchen. I often make a big batch on the weekend and have it ready for grab-and-go lunches throughout the week.
Beyond the Recipe: This salad is more than just a meal; it's a reflection of my commitment to healthy eating without sacrificing flavor or convenience. As a mom, my focus is on providing nourishing food for my family while juggling a demanding schedule. This recipe perfectly embodies that balance. It's a reminder that healthy eating doesn't have to be complicated or time-consuming. Sometimes, the simplest recipes are the most rewarding.
I encourage you to try this recipe. Let me know in the comments how you enjoyed it! I'm always looking for new ways to improve my recipes and hear your feedback. Happy cooking!
Pro-tip: If you don't have a mini food processor, you can finely chop the garlic and pecans by hand. It will take a little longer, but the result will be just as delicious.
Variations: Feel free to get creative with this recipe! Add other ingredients to suit your preferences. Some ideas include: roasted chickpeas for extra protein, sunflower seeds for added crunch, or different dried fruits like cherries or apricots. The possibilities are endless!
Remember, healthy eating shouldn't feel like a chore. Embrace the joy of cooking and experiment with different flavors to create meals that you and your family will love. This kale salad is a perfect example of how simple, healthy food can be both delicious and satisfying.
Storage: I've found that this salad tastes best fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the longer it sits, the softer the kale will become. I strongly recommend making it the day of consumption for the best flavor and texture.
