Seattle's Favorite Kale Salad

18 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 6
  • 4 Rating Star 4
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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.

By ScandoGirl
prep:
15 mins
cook:
35 mins
total:
1 hr
additional:
10 mins
Servings:
12
Max Servings:
12
Nutrition Info
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Ingredients

Directions

  • Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.

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  • 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.

  • 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.

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:
210.69 calories; 7.61 g protein; 35.18 g carbohydrates; 6.02 g fat; 0.9 mg cholesterol; 102.57 mg sodium.Full Nutrition

Reviews (13)

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Most helpful positive review

Wondermom
01/28/2015
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 Huskies!) My fennel bulb was huge so I only used one. I think fennel is what made the salad so interesting and different - I make and eat kale salads all the time I love to make them on Sunday and take them to work for lunch all week. Thanks for another winner Scandogirl it was delicious and held up well all week. BTW My husband had to sprinkle his with cayenne which I admit was good too he used just a pinch so not hot just a little different flavor.
Helpful
(8)

Most helpful critical review

JIM
09/02/2015
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 just does not tenderize the kale enough for me. I love all the ingredients and will probably make it again. Thanks.
Helpful
(2)
18 Ratings
  • 5 Rating Star 8
  • 3 Rating Star 6
  • 4 Rating Star 4
Reviews:
Most Helpful Most Positive Least Positive Newest
Wondermom
01/28/2015
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 Huskies!) My fennel bulb was huge so I only used one. I think fennel is what made the salad so interesting and different - I make and eat kale salads all the time I love to make them on Sunday and take them to work for lunch all week. Thanks for another winner Scandogirl it was delicious and held up well all week. BTW My husband had to sprinkle his with cayenne which I admit was good too he used just a pinch so not hot just a little different flavor.
Helpful
(8)
Kristin Chandler
06/10/2015
yummy! better than i thought it would be!
Helpful
(3)
bline1
08/13/2015
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 added juice of 1 lime and then mixed with wild rice and topped the salad with it. Next time I am going to add some grape tomatoes and grated cheese. Really quick to fix and I will definitely be making it again! Thanks for submitting!
Helpful
(3)
JIM
09/02/2015
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 just does not tenderize the kale enough for me. I love all the ingredients and will probably make it again. Thanks.
Helpful
(2)
NorCalBaker
03/26/2016
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 cheese crumbles which I happened to have on hand. The blue cheese helps but I'm going to keep searching for just the right zing and try again.
Helpful
(1)
Millie
07/28/2015
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.
Helpful
(1)
summerbuff
07/20/2016
So good for summer! Such lovely colors I was glad I added all the extra ideas (pecans blue cheese radishes) Lovely!
Helpful
(1)
michelleraybell
02/15/2016
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 garlic powder to the dressing which was good. Seved it with cast iron seared rib eye! Makes a great fully balance meal. Also if you want to prepare the salad ahead of time just add everything even the rice store in fridge and add the dressing about 10 mins before serving.
Helpful
(1)
Anonymous
12/02/2015
Great fresh tasting salad filled with phytonutrients. A super food that tastes good!
Helpful
(1)
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