Rainbow Kale Salad

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serves 2 people as a main dish (for more heft, you can add tofu or chickpeas) or 4 people as a side dish

There may seem like a lot of ingredients here but really the key is a leafy green and a lot of raw veggies all chopped about the same size


  • 1 head of curly kale, removed from stems, washed, and chopped small 
  • 1/4 cup diced red onion
  • 1/2 cup finely chopped raw cauliflower
  • 1/2 cup diced celery 
  • 1/2 cup diced carrot
  • 1/2 cup diced red bell pepper 
  • 1/2 cup diced cucumber 
  • 1/2 cup diced purple cabbage 
  • 1/4 cup chopped curly parsley
  • 1/4 cup chopped cilantro 
  • 1/4 cup toasted slivered almonds 
  • optional: avocado, salt, and pepper
  • for serving: your favorite thick and creamy dressing such as Thai Almond, Lemon Tahini or Ginger Miso


  1. Toss all the salad ingredients together in a large bowl and serve with with a generous drizzle of dressing 
  2. Store leftover salad and dressing separately.  Salad will keep for up to 3 days.