Kale is pretty much the ‘it’ vegetable on the market, (or should I say at the market?) if anyone could imagine there would be such a thing. It’s claim to fame is most likely its versatility in both raw and cooked creations, along with how well it stands up to a vinaigrette. Whether mixed into soups, sandwiches and pastas or transformed into crunchy chips, this green has taken the culinary world by storm.
It seems everyone has their own interpretation of a kale salad these days, so it was only natural that I came up with my own. The result? A clean, light recipe with only a few simple ingredients. The dressing is made with essentials you most likely have in your pantry, and you can use a shortcut with packaged shredded veggies. The best part is you can make this ahead of time without worrying about a soggy mess the next day. Just toss and eat!
For the salad:
6 cups of kale
1 cup shredded red cabbage
1 cup shredded carrots
1/4 cup diced red onion
For the dressing:
1/4 cup balsamic vinegar
5 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
1 teaspoon kosher salt
1/4 teaspoon pepper
Fill a large bowl with kale, carrots, red cabbage and onion.
Whisk together balsamic vinegar, olive oil, red wine vinegar dijon mustard, salt and pepper.
Pour dressing, toss together and voila!
Eat and enjoy over the weekend!