Kale Salad Recipe

Prepare the kale

Wash and thoroughly dry the kale leaves. Strip the tough central ribs by folding each leaf in half and cutting or tearing them out. Stack a few leaves, roll them up (chiffonade), and slice thinly into ribbons until you have about 8 cups packed.

Massage the kale

Place the sliced kale in a large bowl. Sprinkle 1/4 tsp salt and 1 tablespoon of the lemon juice over the leaves. Using clean hands, massage the kale for 2–3 minutes until it softens and darkens. This breaks down fibers and makes the texture tender.

Add remaining salad ingredients

Add the thinly sliced red cabbage, grated carrot, and sliced green apple to the massaged kale. Toss to combine. If using cheese, add half of it now; reserve the rest for garnish. Add the chopped toasted walnuts and gently toss.

Make the dressing by combining the lemon juice, apple cider vinegar, Dijon mustard, honey (or maple), minced garlic, salt, and pepper in a small bowl or jar. Whisk or shake until combined. Slowly stream in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning — more lemon for brightness, more honey for sweetness, or a pinch more salt if needed.

Dress the salad and serve: Pour about two-thirds of the dressing over the salad and toss thoroughly to coat every leaf. Let the salad sit 5–10 minutes to allow flavors to meld (the kale will relax further). Taste and add remaining dressing if desired. Transfer to a serving bowl, sprinkle reserved cheese and a few extra walnuts on top, and serve.