How do you make a kale salad less bitter?

Massaging the kale is the most effective way to reduce its bitterness. Gently rub the leaves with your hands for one to two minutes to break down tough fibers. This simple technique transforms the texture and significantly mellows the flavor.

What is the best dressing for kale salad?

A lemon vinaigrette is an excellent choice for kale salad. The recipe uses a dressing made with olive oil, fresh lemon juice, apple cider vinegar, maple syrup, and Dijon mustard. The acidity and sweetness help balance kale's earthy flavor.

Is it better to massage kale for salad?

Massaging kale is optional but highly recommended for a more tender salad without the tough crunch. To massage, simply rub the kale leaves in your palms for about a minute. This step breaks down the tough cellulose fibers, making the kale softer and more palatable to eat raw.

How long does dressed kale salad last in the fridge?

Unlike lettuce-based salads, dressed kale can be stored in the fridge for several hours or even overnight without getting soggy. This resilience makes it great for meal prep or potlucks. For best results, serve the salad within a few hours of dressing and keep crunchy toppings like nuts and cheese separate until serving.

Best Kale Salad Recipe With Lemon Vinaigrette And Crisp Apple Cheddar

Ingredients

Scale

Dressing
1/2 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar
2 Tbsp real maple syrup
1 1/2 tsp dijon mustard
Salt
freshly ground black pepper

Salad
1 lb. curly kale, about 2 large bunches
1 large apple, 9 oz., recommend gala, julienned
2 medium carrots, shredded (1 cup)
3/4 cup unsalted slivered almonds, toasted
3/4 cup shredded sharp white cheddar cheese, 3 oz.
1/3 cup sliced red onion, slice very thin

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Instructions

1-In a mixing bowl whisk together olive: In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
2-Remove kale leaves from thick ribs: Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
3-Transfer kale to a very large bowl: Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
4-Whisk dressing again then pour over salad: Whisk dressing again then pour over salad. Toss well to evenly coat.
5-Serve within a few hours for best: Serve within a few hours for best results.

Last Step:

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Prep Time: 20 min
Cook Time: 0 min
Method: no_cook

Nutrition

Calories: 286
Sugar: 8g
Sodium: 108mg
Fat: 23g
Saturated Fat: 5g
Carbohydrates: 17g
Fiber: 3g
Protein: 7g
Cholesterol: 11mg