Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

This Asian inspired kale salad features a chiffonade of kale, cabbage and carrots tossed in a maple-sesame vinaigrette.

Kale Cabbage and Carrot Chopped Salad from Gourmande in the Kitchen Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

Kale: love it or hate it?

From smoothies, to chips, to salads, Kale is the vegetable of the moment. Rather brash and forward with its rough texture and bitter flavor this nutrient dense green just needs a bit of love to coax out its softer side.  Luckily all it takes is a little bit of your time and the right recipe. Kale Cabbage and Carrot Chopped Salad gourmandeinthekitchen.com  Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

This salad could be the one.  A variation on a traditional chopped salad, this sliced version features a chiffonade of kale, cabbage and carrots tossed in an Asian inspired maple-sesame vinaigrette.

Its bright clean flavors are a welcome change of pace in a season of heavier fare  (I’m looking at you Thanksgiving). The long pebbled leaves of Tuscan (Lacinato) kale are more tender and delicate than its curlier cousin and works especially well in raw salads.

Cabbage and Bok Choy gourmandeinthekitchen.com  Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

A good rub down with a slick of olive oil and the once sturdy leaves soften into silky green noodles.   Add a cool and crunchy mix of sliced Napa cabbage, baby bok choy and shaved carrots and you have the beginnings of a decidedly fresh and easy dinner.

Shaved Carrots gourmandeinthekitchen.com  Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

Unlike lettuce, kale salads can sit dressed and taste even better when given a little extra time to marinate and soak in the slightly sweet and toasty notes of the maple-sesame dressing, making it a natural for potlucks and parties.

Or if you’re like me, eaten settled into the couch with a big bowl, a pair of chop sticks and a good glass of wine.

Kale Cabbage Carrot Chopped Salad Gourmande in the Kitchen Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

How do you like to eat kale?

Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

Prep Time: 20 minutes

Serves 4

Kale Cabbage Carrot Chopped Salad 88 Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette

A variation on a traditional chopped salad, this sliced version features a chiffonade of kale, cabbage and carrots tossed in an Asian inspired maple-sesame vinaigrette.

Ingredients

    For the Dressing:
  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons apple cider vinegar (or unsweetened rice wine vinegar if not grain free)
  • 1 Tablespoons real maple syrup (preferably grade B)
  • 1 Tablespoon gluten free soy sauce (or coconut aminos for a soy free alternative)
  • 1 clove of garlic, finely minced
  • For the Salad:
  • 1 small bunch lacinato kale (also known as Tuscan kale)
  • 1 small head (or half of a larger head) of Napa cabbage, shredded
  • 1 baby bok choy, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seeds (or toasted sesame seeds)
  • Freshly ground pepper to taste

Instructions

    Make the Dressing:
  1. In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic.
  2. Make the Salad:
  3. Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.
  4. In a large bowl combine the kale and remaining Tablespoon of olive oil. Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).
  5. Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.
  6. Top with hemp seeds or toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.

Notes

Gluten Free, Grain Free, Vegetarian

http://gourmandeinthekitchen.com/2012/kale-cabbage-carrot-salad-recipe/


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  1. says

    I think I’d like to eat kale just like this. I often find it too bitter, even when made into chips. Maybe the variety I’m buying or where it’s grown makes a difference. I’m determined to like kale because it’s really good for us.

  2. says

    Ahhhhhh….this could make a kale lover out of anyone! What a stunning salad…and the Asian dressing with the maple twist sounds divine!!!

  3. Eha says

    Some similarities with coleslaw [this from an Oz gal just learning to eat cavolo nero!], but absolutely love the dressing which will be made for the weekend :) !

  4. says

    I could eat this gorgeous salad for days. I make something similar with shredded apples, and avocado oil dressing. Kale can certainly be delish raw if massaged enough.

  5. says

    I have to say that although I didn’t love kale at first, now it’s one of those things I can’t live without. Kale chips and raw kale salads are my go-to recipes for using up kale. Looking forward to trying your recipe!

  6. says

    I didn’t used to like Kale, but i have been making all these dishes with it and starting to really like it. The best part is that my little 8 month old loves Kale and spinach. Makes me so happy! This salad is just gorgeous.

  7. says

    Not a kale fan. But I know that this is a much healthier than the stuff we usually eat for dinner. You know, I might give it a try, it surely looks delicious. :)

  8. says

    I agree with everyone…it is a beautiful salad. The dressing I think would really lift the seriousness of the kale flavor. I do like kale in soups and baked into other dishes. I do have to mask it pretty much or my family says “no” to it by itself! :)

  9. says

    Oh Sylvie I am still marveling at the details in your pictures! I am not that much of a Kale fan, maybe its because it reminds me of spinach or maybe because it isn’t a green I grew up with, but your salad looks and sounds sensational tasty. Especially the dressing caught my eye. =P

  10. Amy says

    Saw this recipe on Pinterest. I think kale is ok-but pretty much eat it because it is healthy. My husband is definitely not a fan. After convincing my husband to let me make the salad-we were both impressed. Think it will become a regular at our house. Great texture and dressing was really good. I used toasted sesame oil which I think brought more flavor.

  11. says

    i could see me using that dressing combination in and on so many things. Would be great with couscous and maybe quinoa! What a beautiful salad- who said salads have to be bland and boring! not i! not you!

  12. says

    Yes, I love kale and I love this salad very much! Maple sesame vinaigrette got my attention too. Looking at your beautiful ingredients/vegetables pictures, I think some people who don’t like veggies would even want to give this salad a try. So beautiful and appetizing! Simply beautiful.

  13. mara says

    OMG!!! this is so fracking yummy!!! I am sharing this with my buds! Thank You so very much. I never tried Hemp seeds before this and I Love them!!! Thank you for sharing this wonderful tasty recipe with us all. You ROCK!!! ♥♥♥

  14. Carol says

    My husband needs to supplement his diet with Kale. I had a head of cabbage, too many carrots, and a bunch of Kale. I searched the internet for a salad recipe using these veggies for our Christmas dinner. The dressing ingredients were in my pantry. The salad was a great compliment to the ham and turkey. My husband ate it up, and so did I.

  15. Abby says

    I found baby kale in the salad section of the grocery today but I had no clue what to do with it, hence the google search. The salad dressing seems fantastic, I’ll give it a try. We love maple syrup in this house ;-)

  16. Cathleen says

    Thank you so so much for the info about the coconut aminos! I hadn’t heard of this product, and I’ve been avoiding any recipe with soy sauce because my son is allergic to soy, and so we avoid it in general. Anyway, thank you, and also thanks for a great-looking recipe. I’ll be trying it this week!

  17. says

    I tried your salad today while preparing food for a “starving student” and I love it. It is definitely a keeper. My vegan college student daughter will love it too, I have no doubt. Thank you so much for sharing it.

  18. Jacque sands says

    Lovely salad!!! I added a half tbsp of fish sauce to the dressing. I think your recipe is excellent, thanks for posting!!!!

  19. says

    Being primarily a meat and potatoes kind of guy, I have been branching out over the past year exploring new ingredients. Kale was always something that made me slightly uncomfortable, until now. I picked up some on the weekend to “play” with and remembered your recipe so based dinner on this plan. It was really eye opening. Great textures and balance with the rest of the ingredients; and ribbons of carrots are a win in any recipe ;).
    Thanks for the subtle push into the world of “other greens”!

  20. Karen says

    I made a salad very similar to this and wanted a sesame maple dressing to go with it. I made this dressing and added a little tahini to it. I used brown rice viegar and coconut aminos. Very delicious.

  21. Wild Onion says

    I modified this with added protein for dinner tonight. I doubled the dressing as I usually like extra on my salads. Delicious!

  22. says

    I absolutely LOVE your collection of recipes, and most of all the amazing photos that accompany them. I am in love with your work! And would love to share a few with link backs to your blog on our FB page The Sunshine Path.

    :)

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