rainbow kale salad

Bright, crunchy veggies chopped into confetti-sized pieces and covered in my all-time favorite miso vinaigrette.

Rainbow Kale Salad Recipe

If I were a salad, this is what I’d be. Colorful, flavorful, and crunchy—what more could you want?

It should come as no surprise that I—the creator of bite-size tie-dye cupcakes—love a salad packed with color. It’s filled with all of my favorite vegetables and gives you a few moments to relax and lean into chopping. Chopping is one of the few times I have to myself, so I embrace the task as often as possible. Plus, this salad gives you great practice if you’re just getting into chopping, since nearly every vegetable requires a thin cut one way and a confetti chop the next. Pour on the miso vinaigrette and top it with your favorite protein (grilled chicken, tofu, and salmon work well) and you have a hearty meal filled with color and nourishment. 

Ingredients for Rainbow Kale Salad

  • 2-3 red bell peppers, thinly sliced and cut into ½” pieces 
  • 2-3 carrots, finely chopped into ½” pieces 
  • 1 bunch scallions, trimmed and cut into 1/4" pieces
  • 1 can yellow corn, drained
  • 1 bunch kale
  • 1 head red cabbage, shredded and cut into small ½” pieces 

For the miso vinaigrette:

  • 1/3 cup olive oil
  • 2 lemons, juiced 
  • 1/4 cup red wine vinegar
  • 1/4 cup white miso paste
  • 1/3 cup nutritional yeast
  • 1 tablespoon dried oregano
  • 2 garlic cloves, grated with a microplane
  • 1/2 teaspoon salt

How to Make Rainbow Kale Salad

  1. Cut the stem out of the kale and lay it flat on a cutting board, stacking the leaves as you go. 
  2. Roll the stack of kale away from you and cut width-wise to create ribbons. 
  3. Turn the ribbons and chop again to shorten their lengths. The kale should be about ½” wide and ½”-1” long.
  4. Make a bed with the kale ribbons. Arrange the bell pepper, carrots, corn, and red cabbage in a rainbow wheel. 
  5. Whisk together all of the dressing ingredients until combined. Pour over the salad. 

What You’ll Need

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