I’m not sure if my craving for kale salads are because it’s “spring” (with a chance of snow apparently… ugh insert eyeroll emoji) or because I just need a little post-Easter detox. Either way, I am totally indulging. Guys, it’s literally snowing right now as I am typing this. WHHHYYY?!! Anyway, so this weekend I made this delicious 3-Leaf Curried Kale Salad with three different kinds of kale! I also added in some purple cabbage, carrots, candy cane beets, curried edamame (yum!) and cucumber rolls!
I’ve never made cucumber rolls before, but have always thought they were so pretty and fun 🙂 And how gorgeous are those candy cane beets?! Truth: I actually don’t like beets, but I know they are so good for you, so I decided to add them to this 3-Leaf Curried Kale Salad, mostly because they are pink and pretty hehe, but didn’t taste too bad either! If you’re not a beet fan, you can omit them- but with all the other flavors here, they really are a nice addition.
I was inspired to make this salad by the deep green kale salad from a local vegan cafe here in Columbus- Portia’s Cafe ! It’s sooo good! I was craving it (always craving it!) but my son has been sick, so I decided to make my own version of the salad and take it to another level.
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One of the many things I love about kale salads is you can massage the dressing right into the leaves and not have to make any additional dressing. Massaging the kale is an essential step to soften the leaves and make them more palatable and more easily digested. Traditional green leaf kale is my fav and probably the most widely known kind of kale. I’ve recently become a big fan of lacinato kale- it’s a little tougher than green leaf kale but is so darn easy to wash! Lastly, I included red kale, also a bit tough, but so so pretty! It looks more purple to me, not sure why it’s called red kale. Hmm.
I also prefer not to drown my salads in dressing, so this is one way for me to simplify my kale salads. In this recipe, I use a tangy ginger curry dressing and oh yaass it’s good! I added some curried edamame for some added protein, not to mention they add a spicy-ish (in a curry spicy kinda way) crunch. I would really like to hear what toppings or modifications you make to this 3-Leaf Kale Salad! Leave a comment below and don’t forget to tag @HealthyLittleVittles on Instagram! As always…
- 10 stalks green leaf kale
- 5 stalks lacinato kale
- 4 stalks red leaf kale
- 1/4 small red cabbage
- 1-2 carrots
- 1 large cucumber
- candy cane beets, (optional)
- 12 oz frozen, shelled edamame, (see below)
- 1/4 cup sesame oil
- 1 tsp salt
- 2 tbsp lemon juice
- 1/2 tsp ground ginger
- 1 tsp curry powder
- sesame seeds, (for garnishing)
- 12 oz frozen, shelled edamame
- 1 tbsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp curry powder
- 1/2 tsp salt
- Preheat your oven to 450 degrees
- Microwave your edamame according to package directions. Pour your edamame into a medium bowl
- Add your curried edamame spices in the bowl with the cooked edamame and stir to coat the edamame well
- Pour onto a baking sheet lined with parchment paper and bake for 15-20 minutes, tossing occasionally
- While your edamame cooks, wash your kale, carrots, cabbage, and beets and set aside to dry
- Tear the kale leaves from the stems and place in a large bowl with 1/4 cup sesame oil, 2 tbsp lemon juice, 1/2 tsp ginger, 1 tsp curry powder, 1 tsp salt. Using your hands, massage your kale for about 5 minutes until the leaves start to soften
- I like to grate my cabbage and carrots using a cheese grater. You can either do so right in the large bowl with the kale or serve up the kale onto plates and then add your cabbage and carrots, your preference
- You can cut the cucumber however you'd like, but if you're making the cucumber rolls, use a mandoline slicer (or very sharp knife) to slice very thin (flexible enough to roll). I didn't even bother to peel the cucumber
- Slice your candy cane beets if using
- Finally, garnish with the edamame and sesame seeds and serve!