Kale Salad Recipe

Trim and slice

Remove tough stems from the kale by folding each leaf in half and slicing along the stem. Stack leaves and thinly slice across the leaf to produce ribbons until you have approximately 6 cups packed.

Massage kale with oil

Place the sliced kale in a large mixing bowl. Drizzle 2 tablespoons extra virgin olive oil over the leaves and sprinkle 1/2 teaspoon of the salt. Using your hands, massage the oil into the kale for 2–3 minutes until the leaves darken and become softer and more pliable. This reduces bitterness and improves texture.

Tomato

Core and seed the tomato (optional) then chop into roughly 1/2-inch pieces to yield about 1 cup. Add to a separate small bowl or directly to the large bowl when ready to combine.

Cucumber

If desired, peel the cucumber. Halve lengthwise, scoop out seeds if watery, and slice thinly. Measure 1 cup and set aside.

Red cabbage

Remove any tough outer leaves and thinly shred the cabbage. Measure 1 cup of shredded cabbage and set aside.

Carrots

Peel (if desired) and grate or julienne the carrots to make about 1 cup. Add to the prepared vegetables.

Alfalfa sprouts

Rinse the alfalfa sprouts under cold water and drain well. Pat dry with paper towel to avoid extra moisture. Measure 1 cup.

Cranberries & seasoning

Measure 1/4 cup dried cranberries. Have remaining 1/2 teaspoon salt and freshly ground black pepper ready, plus 1 tablespoon lemon juice if using.

Add the chopped tomato, cucumber slices, shredded red cabbage, grated carrots, and 1/4 cup dried cranberries to the bowl with the massaged kale. Toss gently to combine so the vegetables are evenly distributed.

Add the alfalfa sprouts on top and toss lightly again — sprouts are delicate, so a gentle fold is preferable to vigorous tossing.

Season the salad with the remaining 1/2 teaspoon salt (if not already used), freshly ground black pepper to taste, and drizzle 1 tablespoon fresh lemon juice over the salad if using. Toss once more to dress everything evenly. Taste and adjust seasoning as needed.

Let the salad sit for 5 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.