Get Your Green Fix With Curried Kale Salad

If I go more than one day without a decent load of greens I can feel it. A day is okay. But after that, especially for us city slickers who don't have enough green around us, it's time to load up. My number one way is guzzling a green juice, which you can get anywhere in the city these days or easily make yourself with one of my green juice recipes. Another great way, especially when you're in the mood to chew, is to make a hearty beautiful salad loaded with greens and other colorful veggies.

You can replace the kale in this recipe with your other favorite greens, but kale is super hearty and particularly good for you in the colder seasons. I've given the option for cooked or raw for those of you who prefer one over the other. I love them both!

A bit more on kale. As I mentioned, it's especially great in the winter when it's most in season. It's high in fiber, rich and abundant in vitamins A, C, and K, calcium, and iron. Kale also has naturally occurring antioxidants and phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Find out more about the goods on kale, and try out this recipe so your taste buds love it too! 

Get this:

  • Lacinato kale about 12 leaves, sliced thin
  • 1/2 head of green or red cabbage, shredded
  • 2 red or yellow peppers, cut into strips
  • 1 small red onion, sliced
  • 1 clove garlic, minced
  • 1/4 cup olive oil, (or less)
  • 1/2-1 tsp curry powder, depending on how strong you like it
  • 1-2 Tbsp apple cider vinegar (optional)
  • 1/2 or whole lemon (or to taste)
  • Celtic sea salt and fresh pepper to taste
  • dash of white and/or black sesame seeds

Option 1 - Raw Version

Do this:

  • First prepare the kale in a large bowl, Add some of the lemon juice, sea salt and a little olive oil (remember you may also be adding more dressing). 
  • Massage with clean hands. Let it sit and marinate while you prepare the rest of the veggies and dressing. This will soften the texture of the kale and give it a light marinated touch.  
  • Prepare remaining veggies. Add them to the kale and toss using clean hands or salad utensils.

 Optione 2 - Cooked Version (will give a more robust flavor to the garlic)

  • Mix all veggies in the bowl. 
  • Heat olive oil (or coconut oil) 
  • GENTLY, add garlic and cook for one minute. Turn off heat. 
  • Add vinegar (optional) and lemon juice, 
  • Drizzle dressing onto slaw and toss. Eat warm or chill for an hour.


  • Mix olive oil, minced garlic, apple cider vinegar (optional), remaining lemon juice. (may also add a touch of cayenne if you want it spiced up).
  • Whisk together with a spoon and add to salad.
  • Refrigerate up to 4 hours (less is fine or just eat it on the spot!) and enjoy.

* You can also simply mix the veggies in with the kale and toss. This will give it a lighter flavor and less oil. You can still add additional spices/garlic.

Kale (via <a href="http://www.flickr.com/photos/joyosity/3322910355/">joyosity</a>)


I have to say...Whole Foods makes this AMAZING kale / avocado salad - whenever I see they have it in the salad bar, my heart skips a beat :)

michlny's picture

Thanks for the reminder of kale and curry.  I have a great recipe that I love to do with lacinto kale: 

Slive the leaves into strips and then lightly steam (leaving keeping it almost al dente).  Then julienne red pepper and scallions and mix into the steamed kale.  Drizzle with roasted sesame seed oil, and sprinkle salt and pepper to taste.  Let cool and eat as a salad.

kornflowers's picture

What is lacinato  kale & where can I get it?  Do you know if there's a low-sodium version of the Celtic sea salt ? Thx.

Lois's picture

lois: lacinato kale is the dark green with smoother ripples. the other kale is the bigger bunchier type. it's not quite as dark green. both are great and either can be used for this. i'm not into 'low-sodium' salt because that means it went through a process to get there. if you get really top notch high quality salt, you will only need a touch and it will be better for you overall.

Aarona Pichinson's picture

Thx for the clarity, Aarona.  That makes sense re: salt - just ordered some pink Himalayan (you mentioned it in another recipe)!

Lois's picture

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