There are a million kale salad recipes on the internet, but this spicy kale salad recipe is one of the best, most satiating ways I’ve ever made a kale salad.
It utilizes my spicy cashew butter salad dressing, and it combines hefty vegetables and hearty seeds to make it filling, packed with different textures and flavors and yet still so simple. If you are looking for kale salad ideas, this one is it.
Table of contents
What makes this kale salad different
This salad is unique because it is designed to hold up after being dressed. Most other leafy greens have a very short life after the dressing is added, but kale and cabbage really hold their own. In fact, kale SHINES after sitting in salad dressing for a little while.
The dressing helps break down the fibers in the kale, removing that toothsome, tough texture and creating a pleasant, rich flavor that you can only create with kale.
I love using this spicy kale salad for a party or a lunch you have to bring to work, since it can hold its own in the dressing for a few hours.
And this kale salad dressing relies on creamy, vegan ingredients and has the perfect amount of spice to counteract the bitterness in the kale and cabbage, making the perfect bite.
Ingredients you will need for this salad
The ingredients are broken into two sections, one for the dressing (which I put on everythingggg) and one for the salad base, which you can switch up and really make your own.
For the dressing:
- ⅓ cup cashews
- Juice from 1 lime
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 2 tbsp sambal oelek
- 1 tbsp maple syrup
- 1 tbsp cilantro
- 2/3 cup boiling water
For the salad:
- 5 cups kale, roughly chopped
- 2 cups red cabbage, shredded
- 1/3 cup shaved almonds
- 2 tbsp hemp seeds, for topping
How to make this kale salad recipe
To make the kale salad dressing:
- Either on the stove in in the microwave, bring your water to a boil. In the microwave this should take about 2-3 minutes.
- Toss the rest of the ingredients in a small blender.
- Pour the boiling water over the ingredients and let it sit for 2-5 minutes or until the water has cooled to about room temperature.
- Blend the mixture until smooth.
- Adjust the sweetness and salt to taste using maple syrup and soy sauce, and use whenever!
- Store in an air-tight container or jar in the fridge. This dressing will last for 7-10 days.
To assemble the spicy kale salad:
- Toss the kale and cabbage in a large bowl, make sure the bowl has extra space in it for mixing.
- Add the dressing to the bowl and lightly massage it into the kale and cabbage. This will break down some of the tough fibers in the greens.
- Switch to using tongs, and toss in the almonds.
- When you serve, top with hemp seeds after plating.
What makes this kale salad perfect for meal prep
This salad really holds its own. Not just right after you make it, but for up to 5 days after. I’m serious. This salad stores in the fridge (dressed!) for up to 5 days.
Kale and cabbage can last in the crisper for up to 10 days, so I consider them an invincible vegetable. So if you are looking for kale salad ideas, consider this the invincible salad.
I use this for lunch meal prep and just throw a little tofu on top, or even a few jammy eggs, and then pack it in my tote for work. You can store it in the fridge at the office and it will keep for when you need it. It’s the best spicy kale salad for the office, and you can spend 10 minutes on Sunday prepping it and you’ll be good for the week.
FAQ
The only green that I would recommend using in place of kale is swiss chard. This is the only green that can hold up against the dressing!
It is not required for this recipe, but it’s definitely preferred. Massaging kale helps break down the fibers within the vegetable, preparing it for use in salads and the like.
And that’s it for this spicy kale salad recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe video here
Spicy Kale & Cabbage Salad
Ingredients
For the dressing:
- ⅓ cup cashews
- Juice from 1 lime
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 2 tbsp sambal
- 1 tbsp maple syrup
- 1 tbsp cilantro
- 2/3 cup boiling water
For the salad:
- 5 cups kale
- 2 cups red cabbage shredded
- 1/3 cup shaved almonds
- 2 tbsp hemp seeds for topping
Instructions
To make the dressing:
- Either on the stove in in the microwave, bring your water to a boil. In the microwave this should take about 2-3 minutes.
- Toss the rest of the ingredients in a small blender.
- Pour the boiling water over the ingredients and let it sit for 2-5 minutes or until the water has cooled to about room temperature.
- Blend the mixture until smooth.
- Adjust the sweetness and salt to taste using maple syrup and soy sauce, and use whenever!
- Store in an air-tight container or jar in the fridge. This dressing will last for 7-10 days.
To assemble the salad:
- Toss the kale and cabbage in a large bowl, make sure the bowl has extra space in it for mixing.
- Add the dressing to the bowl and lightly massage it into the kale and cabbage. This will break down some of the tough fibers in the greens.
- Switch to using tongs, and toss in the almonds.
- When you serve, top with hemp seeds after plating.
I might’ve missed it, but how many servings would you say this makes (with a protein you’re adding tomorrow)? This recipe looks SO good and I definitely making it for my lunches next week! The dressing sounds like it would be perfect for a tofu marinade, too.
It’s set to make four servings! (Since usually by Friday I want a little more flexibility) and the protein is too ❤️