| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 bunch kale, center stems removed and leaves thinly sliced
- One 10-ounce bag julienned carrots
- 1 bunch radishes, halved and sliced
- 1/4 cup fresh lime juice
- 3 tablespoons grapeseed oil
- 2 tablespoons fresh orange juice
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
Instructions
- Add the kale, carrots and radishes to a large bowl.
- Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
- Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 158 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 430 mg |
Reviews
This was too bitter and acidic. I added a little bit of honey to make it palatable. Also so much kale, I felt like a rabbit.
As written, this was really bitter and acidic. I found that adding 1 packet of Splenda to the dressing did the trick to bring out the brightness of the other flavors.
My other go to kale salad is one of Valerie’s recipes. This is a nice alternative. The citrusy dressing is great. I was a little worried I wouldn’t like the cumin, but it just gave it a mildly smoky taste.
I put the leftover salad on a parchment lined baking sheet and roasted it in the oven at 350 degrees for 20 – 30 minutes. It made a terrific warm side dish.
A nice zingy salad. The citrus dressing is a great complement to the heartiness of the kale.