Kale Salad: A Seattle Classic

This fresh and vibrant salad brings together crisp kale and flavorful ingredients for a healthy twist on a classic favorite. It's perfect for a light lunch or a tasty side that’s easy to prepare and enjoy any day.

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TIME50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

½ cup freshly squeezed lemon juice ¼ cup extra-virgin olive oil 2 teaspoons Dijon mustard salt and ground black pepper to taste 5 cups water 2 cups uncooked wild rice 1 teaspoon butter 4 cups finely sliced red cabbage 2 large red bell peppers - seeded, cored, and chopped 2 bulbs fennel, trimmed and chopped 2 bunches kale, leaves stripped from stems and torn into pieces ¼ lemon, juiced, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by whisking together the lemon juice, olive oil, Dijon mustard, salt, and pepper in a large bowl until the dressing is nice and smooth. Next, bring some water, wild rice, and butter to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover the pan, and let it simmer gently until the rice is tender—this usually takes around 30 to 45 minutes. If there’s any extra water left, drain it off, then leave the rice uncovered on low heat for about 5 more minutes to let any remaining moisture evaporate. Give the rice a good stir and let it cool a bit.

02

Step 2

Now, toss the cabbage, red bell peppers, and fennel in the bowl with the dressing so everything gets nicely coated. Pile the kale on top of that mixture, then spoon the warm wild rice over the kale. Let the salad sit for 5 to 10 minutes so the kale softens up a little. Finally, toss everything together until it’s well mixed, and if you like, squeeze in a bit more lemon juice to brighten it up.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Massage the kale gently with a little olive oil and salt to soften the leaves and reduce bitterness.
- Use fresh lemon juice in the dressing for the best bright flavor.
- Add toppings like toasted nuts or seeds for extra texture and flavor.

Why you’ll love it

This salad is packed with nutrients and has a fresh, vibrant flavor. The kale provides a satisfying crunch while the dressing adds just the right amount of tang. It’s a healthy choice that feels indulgent and keeps you energized.

Serving ideas

Serve this salad as a side dish with grilled chicken or fish for a complete meal. It also works well as a light lunch on its own, paired with crusty bread or a warm grain bowl.

Storage & leftovers

Store the salad in an airtight container in the fridge. Keep the dressing separate until ready to serve to maintain the kale’s crispness. It’s best eaten within 2 days for optimal freshness.