Prep Time15 minutes
Total Time15 minutes
Servings4 Servings
Kale Chopped Salad delivers fresh texture, bold color, and balanced flavor. It works for busy weeknights and for entertaining. The mix of shredded vegetables and a bright tarragon vinaigrette gives you a crisp salad with strong flavor and no fuss. It pairs with grilled meats, roasted vegetables, and simple soups.
This salad uses chopped kale, cabbage, and herbs for structure. It holds its crunch longer than lettuce based salads. The creamy vinaigrette uses both mayonnaise and sour cream for a smooth finish that coats every bite. Dried cranberries add sweetness. Pistachios add crunch. The result gives you a salad that tastes balanced and keeps well.
In This Post
Heather’s Notes
- Prep is fast because the vegetables use simple chopping and shredding.
- The salad stays crisp after dressing, which makes it practical for meal prep.
- The vinaigrette has strong flavor from champagne vinegar and tarragon.
- Pistachios add texture and balance the creamy dressing.
- The mix of herbs lifts the flavor.
Ingredient List
- Chopped kale – adds structure and stays crisp after mixing with the vinaigrette.
- White and red cabbage – give color and crunch. The blend adds contrast that makes the salad visually appealing.
- Grated carrots – bring sweetness that balances the acidity in the dressing.
- Chopped parsley – adds freshness and a clean herbal flavor.
- Dried cranberries – add a sweet and slightly tart bite.
- Chopped cilantro – brings a bright herbal note that pairs well with the champagne vinegar.
- Chopped green onions – add sharp flavor that cuts through the creamy vinaigrette.
- Creamy vinaigrette – made with mayonnaise, sour cream, champagne vinegar, fresh tarragon, garlic, and sugar gives richness and balanced acidity. The tarragon adds a distinct flavor that works well with kale.
- Chopped pistachios – add crunch and a nutty finish.
Subs and Variations
- Swap pistachios with toasted almonds or sunflower seeds.
- Use golden raisins instead of dried cranberries for a sweeter flavor.
- Replace champagne vinegar with white wine vinegar.
- Add cooked farro or quinoa to make the salad more filling.
- Use Greek yogurt in place of sour cream for a lighter option.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Kale Chopped Salad
- Chop the kale into small bite size pieces. Massage it lightly to soften the leaves.
- Shred the white and red cabbage. Grate the carrots. Add everything to a large bowl.
- Stir in parsley, cilantro, and green onions.
- In a separate bowl whisk mayonnaise, sour cream, champagne vinegar, chopped tarragon, minced garlic, and sugar until smooth. Taste and adjust vinegar or sugar.
- Pour the vinaigrette over the chopped vegetables and herbs. Toss until evenly coated.
- Add dried cranberries and toss again.
- Top with chopped pistachios before serving.
Tips for Storing
- Store the dressed salad in an airtight container in the refrigerator.
- Add pistachios right before serving to keep them crisp.
- If prepping ahead, store the vinaigrette separately.
- Stir the salad before serving to distribute the dressing.
Recipe FAQs
Yes. Kale and cabbage hold up well after dressing. Add pistachios at the end for best texture.
Yes. Stir it before adding to the salad.
Yes. Use bagged slaw mixes to speed up prep.
Grilled chicken, salmon, steak bites, or chickpeas work well.
Use a dairy free mayonnaise and replace sour cream with a dairy free yogurt.
No. Use dill or parsley for a different flavor.
Related Recipes
- Cherry Tomato & Kale Pie
- Quick Cherry Ice Cream
- French Salad Dressing
- Butterhead Salad with Spring Peas
- Classic Cranberry Sauce
Kale Chopped Salad
Ingredients
- 6 cups chopped kale, stems removed
- 1 tsp kosher salt
- 1 tbsp olive oil
- 4 cups chopped white cabbage
- 1 cup chopped red cabbage, radicchio
- 1 cup grated carrots, about 2 medium
- ½ cup chopped parsley
- ½ cup dried cranberries
- ¼ cup chopped cilantro, optional
- 4 tbsp chopped green onions, optional
- â…“ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp champagne vinegar, or rice wine vinegar
- 1 tbsp chopped fresh tarragon leaves
- 1 tbsp minced garlic
- 1 tsp granulated sugar
- 2-3 tbsp chopped pistachios
Instructions
- In a very large bowl add the kale, salt, and olive oil. Using your fingers, rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.
- In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar, and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.
- Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
Hi Looks Delicious ? Could you substitute the mayo and sour cream with smashed avocado or yogurt
Thanks
Of course. That would be a great sub. Even Greek yogurt in place of the mayo would be delish!
I don’t like the smell of garlic much, but this kale salad looks really delicious, thanks Heather Scholten for the tasty recipe.