Extremely chocolatey cookie with chewy chunks and a wonderful splash of red. Excellent for holiday gifts!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup freshly squeezed lemon juice
- ¼ cup extra-virgin olive oil
- 2 teaspoons Dijon mustard
- salt and ground black pepper to taste
- 5 cups water
- 2 cups uncooked wild rice
- 1 teaspoon butter
- 4 cups finely sliced red cabbage
- 2 large red bell peppers – seeded, cored, and chopped
- 2 bulbs fennel, trimmed and chopped
- 2 bunches kale, leaves stripped from stems and torn into pieces
- ¼ lemon, juiced, or to taste
Instructions
- Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
- 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.
- 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
| Calories | 211 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 6 g |
| Protein | 8 g |
| Saturated Fat | 1 g |
| Sodium | 103 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
My sister have made this salad consistently for the last 4 ? years and love it every time. It’s great for meal prepping and holds up well. I think I’ll make it next week to add a little bit of summer love to this cold winter!
Yum! The dressing was fantastic. Going forward I will make this when there is a surplus of veggies. Cabbage and kale are an excellent base.
easy to make and delicious
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 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.
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.
Great fresh tasting salad, filled with phytonutrients . A super food that tastes good!
I loved the mixture of vegetables but thought there was way too much oil and lemon. In the future I will use a different dressing. Also, I sautéed the veg very slightly.
Simple to make and really delicious!
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.
We eat a lot of kale in a variety of ways (juiced, dehydrated into chips, sauteed), but my husband and I both found this very bland. All the ingredients are great; it just needs something more–fresh herbs and maybe some vinegar. I added more mustard to the leftovers and that improved it a bit, but this isn’t something I’d make again. Thanks, anyway.
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!
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.
yummy! better than i thought it would be!
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.