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Seattle's Favorite Kale Salad

Rated as 4.11 out of 5 Stars

"This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation."
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Ingredients

1 h servings 211 cals
Original recipe yields 12 servings

Directions

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  1. Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
  2. Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
  3. Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

Footnotes

  • Cook's Notes:
  • Two to three lemons will yield 1/2 cup lemon juice.
  • If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes may be added to the salad.

Nutrition Facts


Per Serving: 211 calories; 6 g fat; 35.2 g carbohydrates; 7.6 g protein; < 1 mg cholesterol; 103 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I only had Trader Joes Black Rice when I was ready to make this salad, I thought it was wild rice until too late, my mistake. It made the whole salad purple, which is pretty and very UW (go Husk...

Most helpful critical review

This is a very healthy salad but next time I will sprinkle the salt over the kale and knead kale for 3-5 minutes. This tenderizes the kale and it's easier to eat. The rice poured over the kale...

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I only had Trader Joes Black Rice when I was ready to make this salad, I thought it was wild rice until too late, my mistake. It made the whole salad purple, which is pretty and very UW (go Husk...

This is fabulous by itself but I had some mushrooms and a baked chicken breast I wanted to use. I browned one cup sliced mushrooms, 1 clove garlic and 1 chicken breast sliced in olive oil. I ...

yummy! better than i thought it would be!

This is a very healthy salad but next time I will sprinkle the salt over the kale and knead kale for 3-5 minutes. This tenderizes the kale and it's easier to eat. The rice poured over the kale...

So good for summer! Such lovely colors, I was glad I added all the extra ideas (pecans, blue cheese, radishes) Lovely!

Prepared this salad just as the recipe states. It's good, but bland. Logged back on to All Recipes to see what others might have added, then noticed the option at the bottom of adding blue che...

Thought it was great. I think you could mix everything all together at once rather than waiting till the end to add the kale. I also added some blanched asparagus to it, and added a little garli...

Great fresh tasting salad, filled with phytonutrients . A super food that tastes good!

Fantastic!! It looked so pretty and tasted even better. I will definitely be making this more often. Kept well for several days so it was great for lunches.