Best 5 Crunchy Kale Salad With Orange Ginger Dressing Recipes
Kale is a superfood packed with vitamins, minerals, and antioxidants. It has a slightly bitter taste, but when massaged or dressed, it becomes tender and more palatable. A crunchy kale salad is a refreshing and healthy side dish or light meal. The combination of kale, crunchy vegetables, and a tangy orange ginger dressing creates a symphony of flavors that will tantalize your taste buds. With its vibrant colors, this salad is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
KALE QUINOA SALAD WITH ORANGE GINGER DRESSING
Steps:
- Rinse the quinoa and then cook in vegetable broth (for more flavor) or water. I do 1 cup quinoa to 2 cups water or broth (1:2, just like rice) and add a pinch of salt. Bring to boil and then simmer for 20-minutes. Turn off heat.
- Peel the ginger using a spoon by flicking the skin off. Mince the ginger and garlic. Zest the orange into a mason jar and juice the orange.
- Massage the kale with 1 TSP of EVOO until it becomes soft.
- Add all of the orange ginger dressing ingredients together into a mason jar and lightly sprinkle salt and pepper. Shake the jar (lid on!) until ingredients are mixed together.
- If you're eating the salad right away, mix all of the salad ingredients together and pour the dressing on top. If you are meal prepping, mix the salad ingredients together and separate into the proper containers. Make sure to keep the dressing to the side until ready to eat.
Nutrition Facts : Calories 306 kcal, Carbohydrate 41 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Sodium 331 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CRUNCHY CABBAGE SALAD WITH CHICKEN AND ORANGE GINGER DRESSING
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro, peanuts and chow mein noodles. With a sharp knife, cut the peel from one of the oranges, then cut the segments away from the membranes. Coarsely chop the segments, then add them to the bowl. Slice the other orange in half and squeeze over a small bowl, reserving 2 tablespoons juice.
- Make the dressing: Whisk together the reserved orange juice, hoisin sauce, vinegar, ginger and garlic in a small bowl. Slowly add the oil, whisking constantly, until emulsified and thick; season with salt and pepper. Pour the dressing over the salad, then season with salt and pepper. Toss and serve.
CRUNCHY KALE SALAD WITH YOGURT VINAIGRETTE
Massaging the kale with olive oil softens the texture of the leaves, making them a perfect salad base. Granola gives the salad a pleasantly sweet crunch.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- In large bowl, mix kale, 1/4 cup olive oil and the salt. Massage with your hands 2 to 3 minutes or until kale softens slightly.
- In blender or food processor, place Yogurt Vinaigrette ingredients. Cover; blend or process until smooth.
- Divide kale among 4 plates. Drizzle with vinaigrette; top with granola and dried cranberries. Pass any remaining dressing.
Nutrition Facts : Calories 330, Carbohydrate 14 g, Cholesterol 0 mg, Fat 5 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 8 g, TransFat 0 g
HONEY-GINGER KALE SALAD
Made with honey and orange juice, this crunchy salad is surprisingly sweet.
Provided by ChefBillT
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
- Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.
Nutrition Facts : Calories 89 calories, Carbohydrate 10 g, Fat 5.1 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 110.9 mg, Sugar 1.9 g
CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING
Steps:
- 1. Shred the kale and red cabbage. Add to your bowl. image 2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don't turn brown. image 3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt. 4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds. 5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you're saving some for later because it ages well.
Tips:
- To save time, use pre-washed and chopped kale. You can also massage the kale with a little olive oil to help tenderize it.
- If you don't have an orange, you can use lemon juice instead. Just add a little bit of sugar to balance out the sourness.
- To make the dressing ahead of time, simply whisk all of the ingredients together and store it in a jar in the refrigerator for up to 5 days.
- This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.
Conclusion:
This crunchy kale salad with orange-ginger dressing is a delicious and healthy way to get your daily dose of greens. It's easy to make and packed with flavor, making it a perfect choice for a quick lunch or dinner. The orange-ginger dressing is a great way to add a little sweetness and tang to the salad, and it also helps to tenderize the kale. So next time you're looking for a healthy and delicious salad, give this recipe a try!
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