Best Curried Kale Salad Recipes

LACINATO KALE SALAD WITH DRIED CRANBERRIES, CASHEWS, APPLE AND CURRIED DRESSING image

Categories Salad

Yield 6-8 SERVINGS

Number Of Ingredients 15

Salad
1 bunch lacinato kale (10 ounces)
1/4 small head red cabbage, finely shredded (2 cups)
1 cup toasted cashews
1/2 cup dried cranberries
1/2 Braeburn apple, unpeeled, cored and cut into 1/2-inch dice
Dressing
1/2 Braeburn apple, peeled, cored and chopped
1 1/2 tablespoons apple cider vinegar
2 teaspoons honey
1 small clove garlic
1 teaspoon curry powder
1/4 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

To make salad: Tear the kale leaves away from their tough center rib. Discard the ribs and slice the kale leaves into 1/2-inch-thick ribbons. Toss the kale, cabbage, cashews, cranberries and apple together in a large serving bowl. To make dressing: Combine the apple, vinegar, honey, garlic, curry powder and salt in a blender and blend until smooth. With the blender running and the lid slightly ajar, add the oil in a slow, steady stream. Pour the dressing over the kale mixture and, with clean hands, "massage" the dressing into the salad leaves. Allow the mixture to marinate for 30 minutes before serving to allow kale leaves to wilt and turn tender. Salt and pepper to taste.

CURRIED KALE SALAD image

Number Of Ingredients 14

Dressing
8 cloves garlic
½ cup lemon juice
½ cup raw apple cider vinegar (Optional: 2 oz fig + 1 oz balsamic + 1 oz apple cider vinegar)
¾ cup olive oil
3 dates (remove pits)
2 teaspoons sweet curry powder
2 teaspoons cumin
½ teaspoon celery seed
2 teaspoons smoked paprika (Optional)
3 dashes ground Chipotle pepper (Optional)
1 tablespoon Nama Shoyu
Add all ingredients except olive oil in a blender until smooth. Then add olive oil while blender is
running.

Steps:

Fresh Kale 2 bunches of fresh kale, stems removed and chopped. 1 can sliced black olives sliced 4 chopped green onions ½ cup raw sunflower seed 4 radishes, sliced ½ pint grape tomatoes, sliced 1 red pepper, diced ½ cup currants (JD version) salt & pepper to taste Add ingredients into bowl. Pour on dressing and mix well to coat all ingredients. Let marinate in refrigerator for at least a few hours. Keeps well for at least 3 days because kale does not wilt.