We first encountered this salad when we partnered up with Andrea Bertoli of Vibrant Wellness Education to do a cooking demo for Child and Family Services. The dill adds a surprising, bright taste that’s different from other kale salads. We like to pair this dish with Chef Emily’s Red Quinoa and Roasted Carrot Salad or her Greek Barley Salad — both share some ingredients in common with Andrea’s kale salad, which makes meal prep so much easier and an efficient use of your veggies!
Kale Slaw with Sesame Honey Vinaigrette
by Andrea Bertoli, Vibrant Wellness Education
Serves 4 to 6 as a side dish
- ¼ cup fresh lemon or lime juice
- ¼ cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
Whisk together dressing ingredients and set aside.
The Salad Fixings
- 4 cups chopped kale
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- ½ cup fresh chopped dill
Put chopped kale in a large bowl. “Massage” the kale by squeezing in your hands until it begins to wilt. Add 1 tablespoon of the dressing and massage a bit more — kale will reduce in size and look cooked. Add cabbage, carrots and dill, then drizzle remaining dressing. Toss, then serve.
Add roasted vegetables, whole grains (quinoa, faro or wheat berries) or whole grain noodles to make a complete meal.