Kale Crunch Salad - Your Tasty Shortcut to Five a Day!
Our Kale Crunch Salad is packed with a medley of vibrant, crunchy veggies, delivers a power-packed punch of essential nutrients AND is so damn delicious! Perfect for busy schedule as it's an ideal make-ahead option.
Servings: 6 as a side
Calories: 263kcal
Equipment
- Mandoline or V-Slicer
Ingredients
- 6 cups kale, shredded (240 grams 8.5 ounces)
- ½ cup olive oil, extra virgin
- ⅓ cup apple cider vinegar
- ½ cup pepita, toasted
- 1 punnet baby carrots (approximately 250 grams / 9 ounces)
- 1 punnet cukes (approximately 250 grams / 9 ounces)
- 6 whole radishes A small bunch (approximately 250 grams / 9 ounces).
- 1 ¼ cups snow peas (approximately 125 grams / 4.5 ounces)
- 1 medium yellow bell pepper/capsicum (approximately 220 grams / 8 ounces)
- 1 small red onion (approximately 80 grams / 3 ounces)
- Sea salt and cracked black pepper
Instructions
Step 1 - Massage Your Kale
- Start by carefully washing the kale leaves to remove any dirt.
- Remove the tough and chewy kale stems either by stripping them by hand or cutting them with a knife. You can freeze these for later use in soups, stews or stir-fries.
- Use a sharp chef's knife to thinly shred the kale.
- Place the shredded kale in a large bowl and add the apple cider vinegar, olive oil, salt, and pepper. Gently massage it for about 2-3 minutes, being careful not to overdo it and lose the crunchiness.
- Keep it handy so we can add the other veggies as we are preparing them.
Step 2 - String Snow Peas
- Trim and string the snow peas by pinching the stem end and pulling the string down. Discard the strings.
- For mature pods you may need to string from both sides. Cut the stem and pull the strings down from both sides simultaneously.
- Cut the snow peas diagonally.
Step 3 - Prepare the Crunchy Veggies
- Rinse the veggies under cold water and pat them dry.
- Trim and cut the baby carrots and cucumbers into rounds.
- Trim the radishes and, if the leaves are fresh and green, cut them up for the salad or save them for a radish top pesto (the recipe is in tips section in the post). Slice them thinly using a vegetable slicer or with a sharp knife.
- Remove the core and seeds from the yellow capsicum/pepper, rinse it under cold water to remove any stubborn seeds, and cut it into small strips.
- Trim the onion, remove the papery skin, and slice it thinly.
- Add all the prepared veggies to the bowl with the kale.
Step 4 - Assemble Your Kale Crunch Salad
- Add the cooled, toasted seeds to the bowl with the kale and veggies and season.
- Toss everything together to combine.
- Taste the salad and adjust the seasonings according to your liking.
- Transfer the salad to a bowl or platter and keep chilled until you are ready to serve.
Video
Nutrition
Calories: 263kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 68mg | Potassium: 645mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10089IU | Vitamin C: 137mg | Calcium: 110mg | Iron: 2mg