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}
1/2cup chopped green onionincluding 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.