Kale Chaat Salad Recipe

Prepare the kale

Strip kale leaves from stems and stack. Roll leaves into a tight cigar and thinly slice across the roll (chiffonade). Place sliced kale in a large mixing bowl.

Add thinly sliced red cabbage, grated carrot, chopped cilantro, and sliced green onion to the bowl with the kale. Toss to combine so the vegetables are evenly distributed.

In a small bowl, whisk together the plain yogurt, green chutney, tamarind-date chutney, lemon juice, oil, salt, and black pepper until smooth and homogenous. Taste and adjust salt or chutneys — it should be tangy, slightly sweet, and herbaceous.

If the yogurt dressing is too thick, thin with 1–2 tsp water until it reaches a pourable consistency that will coat the kale without puddling.

In a small bowl combine chaat masala, roasted cumin powder, and red chili powder. Mix well.

If using sev or peanuts, measure them out and keep ready for final assembly. If using peanuts and they are raw, roast them in a dry skillet over medium heat for 3–5 minutes until fragrant, then cool and crush lightly.

Heat 1 tsp oil in a small pan over medium heat. Add mustard seeds and wait until they start to pop (about 30–60 seconds). Add broken dry red chili and curry leaves; sauté for 10–20 seconds until fragrant. Remove from heat and let cool for 30 seconds.

Pour the tempered oil (with seeds/leaves) into the dressing or directly over the kale for an extra layer of aroma. Stir gently to combine. This step is optional but recommended for authentic flavor.

Pour about two-thirds of the chutney-yogurt dressing over the kale mixture. Sprinkle half of the spice mix (chaat masala blend) over the salad. Using clean hands or salad tongs, massage and toss the kale and vegetables with the dressing for 1–2 minutes — massaging softens the kale and helps it absorb flavors.

Taste and add more dressing, chutney, lemon juice, or salt as needed. If you prefer a more tart/sweet profile, drizzle additional tamarind chutney (up to 1 tbsp) and/or green chutney (up to 1 tbsp).

Transfer salad to a serving bowl or platter. Sprinkle the remaining spice mix over the top, then add sev (or crushed peanuts) for crunch, pomegranate arils, and toasted sunflower seeds if using.

If you reserved tempering oil, drizzle any remaining over the top. Finish with a light dusting of chaat masala and an extra squeeze of lemon if desired.

Serve immediately to preserve the crunch of sev and kale. The salad can sit at room temperature for up to 30 minutes without losing much texture.

Leftovers: store dressing separately in an airtight container in the refrigerator for up to 3 days. The massaged kale salad (without sev) will keep in the fridge for 1–2 days; add crunchy toppings just before serving.