everyday kale salad in large white bowl with sercving utensils and lemon wedges

Everyday Kale Salad

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: Serves 2-4 1x
  • Category: Salad
  • Method: No Bake
  • Cuisine: American


A simple, hearty, and wholesome kale salad for weeknight dinners or meal prep. Made from budget and fridge-friendly ingredients, you’ll make this over and over! 


  • 1 head lacinato or curly kale, de-stemmed and chopped 
  • Juice of 1 lemon (or 1 tablespoon apple cider vinegar)
  • 12 tablespoons extra virgin olive oil*
  • 1 carrot, grated
  • ¼ head red cabbage, finely shredded
  • ¼ cup fresh herbs, chopped (parsley, cilantro, basil, etc)
  • Slivered Almonds or Pumpkin seeds, for garnish 
  • Salt and black pepper, to taste


  1. Add the chopped Kale to a large mixing bowl with the oil, lemon juice, and a pinch of salt and pepper. Use your hands to firmly massage the kale for 30-60 seconds, until it has noticeably reduced in size and the leaves become translucent.
  2. Fold the carrot, cabbage, and herbs into the salad, then season with salt and pepper to taste. Transfer to serving plates, then garnish with slivered almonds and serve.


  • Oil Substitutions: you can replace the olive oil with 2-3 tablespoons of runny tahini or ½ of a mashed avocado, if you so desire.
  • Meal Prep: the salad mix can be prepared up to 3 days in advance and stored in the fridge