Rainbow Kale Salad

Name: Rainbow Kale Salad
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; 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

Posted:October 24, 2022 | Categories: Recipes | Tags:salad vegan

Rainbow Kale Salad

Rated 5.0 stars by 1 users

Author:

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.

Cook Mode

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

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

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.

What You'll Need

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