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+ servings
Kale salad with cranberries and almonds in a large bowl.
Course Salad, Side Dish, vegetables

Chopped Kale Salad with Cranberries and Almonds

By: Elysia
Servings 8
Craving a refreshing and colourful salad? This easy and delicious chopped kale salad with cranberries and almonds can be made in less than 20 minutes and is sure to be a hit with family and friends! The best part is, this kale slaw lasts in the fridge for up to a few days so it’s a great make-ahead option. Perfect salad for meal prep!{Gluten-free, dairy-free & vegan}
Prep Time 20 mins
Total Time 20 mins

Ingredients
  

For the dressing:

For the salad:

  • 4 cups packed chopped kale ribs removed
  • 2 cups finely sliced or grated red cabbage
  • 2 cups grated carrot
  • 3/4 cup dried cranberries
  • 3/4 cup sliced almonds
  • 1/2 cup chopped green onion including the white part

Instructions

  • In a small bowl or mason jar, mix together the ingredients for the dressing.
  • Place chopped kale in a large bowl and drizzle on half the dressing. Massage the dressing into the kale leaves using your fingers for about 2 minutes or until softened.
  • Add remaining salad ingredients to the bowl. Pour on desired amount of dressing and toss. Season with salt and pepper, to taste.
  • Cover and place in the fridge for at least an hour before serving.

Video

Notes

  • Massage kale leaves with a bit of the dressing to reduce the tough texture and bitterness of the kale leaves. 
  • To cut down on prep time you can use pre-chopped kale. Just be sure to remove any of the tough ribs that might be present.
  • To shred the red cabbage, you can slice it thinly using a sharp knife on a cutting board or place it in a food processor. Get more detailed instructions for properly shredding a cabbage here.
  • Adjust the amount of dressing used in the salad according to your personal taste. I only ended up using 3/4 of the dressing on the whole salad. Any leftover dressing can be used on other salads as well. 
  • Allow the kale salad to sit in the fridge with the dressing for at least an hour before serving. I recommend even longer if possible. This will allow all of the flavours to come together and will soften up those kale leaves, making them easier to chew.
  • Nutritional information provided is based on using all of the dressing. If you use less dressing, please note that the nutritional facts will vary slightly.

Nutrition

Calories: 212kcalCarbohydrates: 20gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 140mgPotassium: 218mgFiber: 3gSugar: 14gVitamin A: 5408IUVitamin C: 3mgCalcium: 52mgIron: 1mg
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