Rainbow Kale Salad
Recipe type: Salad
Cuisine: Raw
Prep time: 
Total time: 
Serves: 6-8
Rainbow Kale Salad-vibrant salad that keeps well in the fridge. This dish is packed with protein, calcium, fiber, and tons of antioxidants!
  • 5 cups chopped kale
  • 4 cups chopped Napa cabbage
  • 1½ cups shredded carrots
  • 1 cup diced red pepper
  • 1 cup chopped scallions
  • 2 cups (1 whole) diced mango
  • Fresh lime juice
  • 6 tbsp good quality balsamic vinegar
  • 4 tbsp dijon or spicy mustard
  • 1½ tbsp maple syrup
  • 1-2 cloves garlic, smashed and minced, about 1 tbsp
  1. Cut mango and drizzle with some fresh lime juice. This will prevent it from oxidizing and turning brown. It also makes the flavor pop!
  2. Place all salad ingredients into a bowl and toss. An alternative would be to massage some of the greens with some of the dressing to make them softer in texture. If doing this, add the rest of the ingredients after you rub the dressing into the cabbage and kale.
  3. Place salad dressing ingredients into a canning jar and shake, or place into a blender and blend
  4. Serve salad dressing along side salad, or toss to serve. Remaining dressing keeps well in the fridge.
357 mg potassium, 154% Vitamin C, 130% Vitamin A, 8.6% calcium, 6.5% iron based on 8 servings and no dressing
Nutrition Information
Serving size:  Calories: 64 Fat: 1 g Carbohydrates: 13.6 Fiber: 3 g Protein: 3.3 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/main-dishes/rainbow-kale-salad/