Kale Chopped Salad
A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.
Servings: 4 Servings
Calories: 403kcal
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
- ⅓ 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 403kcal | Carbohydrates: 46g | Protein: 9g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 16mg | Sodium: 554mg | Fiber: 11g | Sugar: 26g
