This healthy but hearty carrot kale salad features ribbons of kale and carrots dressed with an earthy Moroccan inspired dressing.
This carrot kale salad is all about layers of textures and flavor. It's a hearty winter salad, although well suited to every season really since the ingredients are available year-round.
What's in the Salad?
On the plate, the salad is a colorful tangle of carrots and kale ribbons tossed in a spicy Moroccan inspired dressing you can twist and turn around like pasta on a fork. The flat fettuccine-like shape of the vegetable ribbons is a nice surface for the dressing to cling to.
The dressing is bold with the earthy flavors of cumin, cayenne and coriander. There are also golden raisins and black olives for sweetness and saltiness, and fresh orange juice and white wine vinegar for brightness and acidity.
The salad holds up well at room temperature and even benefits from being made ahead of time, which makes it a great choice to pack for lunch. The key is to allow some time for the flavors to marry. The raw carrots and kale turn tender and more noodle-like the longer they sit in the dressing while the golden raisins plump and get juicy.
Hearty and satisfying, it’s a welcome addition to mealtime any time of year.
More Kale Salads:
Carrot Kale Salad
This healthy but hearty carrot kale salad features ribbons of kale and carrots dressed with an earthy Moroccan inspired dressing.
Ingredients
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper
- 1 small garlic clove, finely grated
- ¼ teaspoon of sea salt
- 2 Tablespoons/30ml freshly squeezed orange or tangerine juice
- ½ Tablespoon/ 7 ml white wine vinegar
- 1 bunch of Tuscan kale, stems removed, thinly sliced in a chiffonade
- 1 lb carrots, peeled, made into noodles with a vegetable peeler
- ¼ cup black olives, chopped
- 2 Tablespoons chopped fresh mint
- ¼ cup chopped flat leaf parsley
- ¼ cup /40g golden raisins
- 4-5 deglet noor dates, chopped
Instructions
- Whisk first 8 ingredients together in the bottom of a large bowl.
- Add the kale ribbons to the bowl and with clean hands, firmly massage the leaves to work in the dresing. The leaves should look a little darker and be softer in consistency.
- Add the carrots, chopped olives, mint, parsley, raisins, and dates and toss to combine. Let sit for at least 10-15 minutes for the flavors to combine.
- Toss lightly again before serving at room temperature.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 197mgCarbohydrates: 33gFiber: 6gSugar: 17gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
sippitysup says
The 3 C's cumin, cayenne and coriander! GREG
Sharon @ What The Fork Food Blog says
What a gorgeous looking salad!
Kristyn says
This is such a beautiful salad! Thanks for sharing!
Lauren Gaskill | Making Life Sweet says
This salad is so beautiful! I love how simple it is too!