Rainbow Kale Salad
Posted: | Categories: Recipes | Tags:salad vegan
Rainbow Kale Salad
Melissa Ben-Ishay
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
- 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
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- 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
Directions
Cut the stem out of the kale and lay it flat on a cutting board, stacking the leaves as you go.
- Roll the stack of kale away from you and cut width-wise to create ribbons.
- Turn the ribbons and chop again to shorten their lengths. The kale should be about ½” wide and ½”-1” long.
- Make a bed with the kale ribbons. Arrange the bell pepper, carrots, corn, and red cabbage in a rainbow wheel.
- Whisk together all of the dressing ingredients until combined. Pour over the salad.
