Easy Kale Salad is an easy, healthy, and delicious side dish or sandwich topping – InForum

FARGO – Words I never thought I’d write: My family is in love with this easy kale salad. I first made this dish last summer when we had plenty of fresh cabbage in our garden, and it has become a great choice when I need an easy, healthy, and delicious side dish or sandwich topping.

This is a very easy recipe with kale, spring onions and fresh parsley with a heavenly lemony honey mustard vinaigrette. I chose kale because I wanted a salad that was light and bright so the dressing would stand out in the presentation as well, but you can swap in any variety you like. This dressing is absolutely craving, so you may want to make a double batch and save some for other salads and dishes throughout the week.

A member of the same cruciferous vegetable family as broccoli, Brussels sprouts, and cauliflower, cabbage is a wonderful vegetable to include in a healthy diet. Not only does it add crispness and flavor to a dish, but this humble vegetable is home to an impressive array of essential nutrients, including vitamins C, B6 and K, as well as fiber, folic acid and protein, to name a few. Adding cabbage to your regular diet can improve digestive and heart health, as well as reduce inflammation and boost immunity.

To shred the cabbage, slice the head lengthwise through the stem end, then slice each half lengthwise again to form quarters. Cut the core out of each piece and slice each quarter into thin shreds.
Sarah Naselo / The Forum


You could use pre-shredded cabbage, but I prefer to buy it fresh and shred it myself. To shred the cabbage, I first cut it in half lengthwise through the stalk, then repeat this step with each half to form quarters . Next, I carve out the hard core from each quarter and slice the pieces into thin shreds—the thinner the better for this salad.

This salad makes a great accompaniment to any main course, but goes particularly well with grilled meat dishes, burgers and pulled meat sandwiches. After my photoshoot for this column, I served it as an accompaniment to my Super-Crispy Buffalo Wings, adding a sprinkle of crumbled Gorgonzola cheese to complement the wings. I didn’t think it was possible to improve this salad, but the gorgonzola gave it just the perfect touch of tangy creaminess and both my husbands couldn’t get enough of it. Seriously, they gobbled up the entire load in one sitting.

Hake 3.jpg

For added flavor, Sarah uses a mustard that combines both Dijon and stone floor styles.
Sarah Naselo / The Forum

This easy kale salad would be a great side dish for corned beef brisket on St. Patrick’s Day and will also be a staple on my summer picnic table. Enjoy.

FYI: I’m hosting my second annual SarahBakes Pi Day Sale featuring my signature frozen quiches for sale on or after March 14th until supplies last. Visit sarahbakesnd.com for more details on the sale.

Easy Kale Salad

serves: 4 to 6

2 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons fresh parsley, finely chopped
1 heaping tablespoon stoneground or Dijon mustard (I use a mixture of both)
1 tablespoon of honey
1 teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon ground black pepper
3 spring onions, both green and white parts, finely chopped
1 head kale, thinly grated
1/3 cup gorgonzola crumbles, optional (can also use blue cheese)

In a large bowl, combine olive oil, lemon juice, parsley, mustard, honey, garlic powder, crushed red pepper, salt and pepper. Whisk vigorously to combine, about 30 to 60 seconds. Add the scallions and let them marinate in the dressing for 10 minutes to add flavor and soften their bite.

Hake 4.jpg

A generous helping of scallions is added to the vinaigrette to add a bit of spice to the salad. Let them marinate in the dressing for 10 to 15 minutes to soften their bite.
Sarah Naselo / The Forum

Add the cabbage and gorgonzola and mix well. Let rest 10 minutes, then toss again before serving, or refrigerate in an airtight container for up to 2 days. If refrigerated, toss with 1 to 2 teaspoons of olive oil before serving to freshen it up. Serve as a side or topping for burgers and sandwiches.

This week in…

Home with the Lost Italian is a weekly column written by Sarah Nasello, featuring recipes from her husband Tony Nasello. The couple owned Sarello’s in Moorhead and live in Fargo with their son Giovanni. Readers can reach her at [email protected]