This EASY kale salad recipe will become your go-to! A few tricks help this Kale Cranberry Salad turn out delicious every time. Kale salad is the perfect side dish for meal-prep, dinners, potlucks and more!
1head of kaleI prefer lacinato or Italian kale, rib removed and very thinly sliced
½cupred cabbagechopped or sliced thinly
1carrotpeeled and grated
1tablespoonred onionfinely chopped (optional)
Combine all the ingredients for the dressing in a small jar, shake vigorously to mix.
Place the kale in a bowl and add 1-2 tablespoons of the dressing. Use your hands to massage the kale for a few minutes until the leaves turn darker and wilt slightly.
Add the remaining ingredients for the salad. Add a few more tablespoons of dressing and toss together. Taste for seasonings then serve. Enjoy!
MAKE-AHEAD: This salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. If you're making this salad a few hours in advance you can add everything except the almonds, and top with the almonds before serving. If you're making this a few days in advance you may want to add the apple and almond right before serving. My favorite type of kale to use is Lacinato (also called Dinosaur or Italian Kale) This variety of kale makes the best salads!Massaging the kale might sound fancy, but it really is just that – giving the leaves a little massage! Use both hands and rub the dressing into the greens. The kale will wilt and soften sightly making a delicious salad.