Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe
This Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe is an absolute game-changer when it comes to vibrant, fresh, and textured salads. Imagine the bright zing of lime and fragrant cilantro in a dressing that perfectly complements the earthy kale and crisp cabbage, while the toasted nuts add a delightful crunch that keeps every bite interesting. It’s a flavorful celebration of fresh ingredients, making it a salad you’ll want to serve over and over again.
Ingredients You’ll Need
The magic of this salad lies in its simplicity. Each ingredient is carefully chosen to bring a distinct taste, texture, and color to the bowl, creating harmony without fuss.
- Cilantro: Fresh and vibrant, it forms the herbaceous base of the dressing.
- Garlic clove: Adds a subtle depth and savory punch to the dressing.
- Lime juice: Brings a bright, zesty acidity that lifts the entire salad.
- Honey: Just a touch balances the lime’s tang with gentle sweetness.
- Extra-virgin olive oil: Provides luscious creaminess to the dressing.
- Pinch of cumin (optional): Offers a warm, earthy note if you want a little extra flavor complexity.
- Kosher salt and black pepper: Essential seasonings to tie the flavors together.
- Lacinato kale: The hearty green star of the salad, full of nutrition and chew.
- Green cabbage: Adds a crisp and refreshing crunch.
- Granny Smith apple: Provides a tart, juicy sweetness that contrasts beautifully with the greens.
- Persian or kirby cucumbers: Brings a cool crunch and mild flavor.
- Celery stalks: Adds subtle earthiness and additional crunch.
- Scallions: Injects a subtle oniony brightness.
- Roasted unsalted peanuts: Impart a savory nutty crunch that’s irresistible.
- Roasted unsalted seeds (sunflower or pumpkin): Add extra texture and nutty flavor.
- Feta cheese: Crumbled for a creamy, salty contrast that pulls the whole salad together.
How to Make Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe
Step 1: Prepare the Cilantro-Lime Dressing
Begin by blending the cilantro, garlic, lime juice, and honey in a food processor or blender. This combination creates a lively dressing that’s bright and herbaceous. Slowly stream in the extra-virgin olive oil until the dressing reaches a smooth, creamy consistency. Season it with a pinch of cumin if desired, then salt and pepper to taste. This dressing is the soul of the salad and brings out every ingredient’s best qualities.
Step 2: Massage the Kale
Take the chopped lacinato kale and place it in a large bowl with a pinch of kosher salt. Massaging the kale for one to two minutes softens the leaves and mellows their natural bitterness, making every bite effortless to enjoy. You’ll notice the leaves darken slightly—this is the sign of tender perfection.
Step 3: Combine the Salad Ingredients
To the softened kale, add the chopped green cabbage, diced Granny Smith apple, and cucumbers. Then toss in the diced celery and thinly sliced scallions for a mix of fresh, crisp bites. Finally, add the roasted peanuts and seeds for those all-important crunchy notes, and sprinkle the feta cheese on top for a creamy and tangy finish.
Step 4: Dress and Toss the Salad
Pour your freshly made cilantro-lime dressing over the salad. Start with just a little and toss gently to coat all ingredients evenly, adding more dressing as you like. This gentle coating ensures every crunchy, fresh bite is infused with vibrant flavor without becoming soggy.
How to Serve Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe
Garnishes
To really make this Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe pop, sprinkle some additional fresh cilantro leaves or a few extra toasted nuts on top before serving. A few lime wedges on the side invite everyone to add a little extra zing if they wish.
Side Dishes
This salad shines next to grilled chicken, seared fish, or even alongside vegetarian mains like stuffed peppers or quinoa bowls. Its fresh flavors and crunchy textures make it a versatile partner that can brighten up any meal.
Creative Ways to Present
Serve it in a large wooden bowl for a rustic vibe or portion it into individual glass jars for a charming lunch presentation. Layering the salad ingredients in clear containers also shows off the beautiful colors and textures, tempting your guests before they even take a bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe in an airtight container in the refrigerator. To keep the kale crisp, it’s best to store the dressing separately and dress the salad just before serving next time.
Freezing
Because this salad relies on fresh, crunchy vegetables and delicate nuts, freezing is not recommended. The texture would be compromised and the dressing might separate upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature, so reheating is not necessary or recommended. If you want a warm meal, consider serving it alongside a freshly cooked hot dish.
FAQs
Can I substitute kale with another green?
Yes! While lacinato kale has a unique texture and flavor, you can swap in curly kale, spinach, or baby chard. Just remember that the massaging technique works best on tougher greens like kale.
How long does the dressing keep?
The cilantro-lime dressing can be stored in the refrigerator for up to 3 days in a sealed container. Shake or stir well before using, as separation may occur.
Can I use other nuts or seeds?
Absolutely! Cashews, almonds, or walnuts work beautifully as alternatives, and pumpkin or sunflower seeds bring great crunch and a nutty flavor.
Is this salad vegan-friendly?
The salad is nearly vegan; just omit the feta cheese or replace it with a vegan cheese alternative to keep it plant-based and just as delicious.
What’s the best way to dice the apples and cucumbers?
For the perfect texture balance, dice them into roughly ¼-inch pieces. This size lets their crunch shine through without overpowering the other ingredients.
Final Thoughts
If you love salads that deliver crunch, bold flavors, and fresh vibrancy, you absolutely have to try this Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe. It’s a wonderful way to bring together wholesome ingredients in a way that’s anything but ordinary. Get ready for a new salad obsession that you’ll make time and time again!
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Crunch Kale Salad with Cilantro-Lime Dressing and Toasted Nuts Recipe
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
A fresh and crunchy salad featuring lacinato kale, green cabbage, apple, cucumber, celery, and scallions, all tossed in a zesty cilantro-lime dressing with a hint of cumin. Topped with roasted peanuts, seeds, and crumbled feta for added texture and flavor, this salad is perfect for a light, nutritious meal or side dish.
Ingredients
Dressing
- 1 large bunch cilantro, roughly chopped
- 1 garlic clove, peeled
- 1/4 cup lime juice
- 1/2 teaspoon honey
- 1/2 cup extra-virgin olive oil
- Pinch of cumin (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 (10 to 12-ounce) bunch lacinato kale, chopped or torn into small pieces
- 1/4 small green cabbage, chopped
- 1 granny smith apple, diced about 1/4 inch
- 3 Persian or kirby cucumbers, diced about 1/4 inch
- 2 stalks celery, diced about 1/4 inch
- 3 scallions, thinly sliced
- 1/3 cup roasted and unsalted peanuts, roughly chopped
- 1/3 cup roasted and unsalted seeds (such as sunflower or pumpkin)
- 3 ounces feta cheese, crumbled
- Kosher salt, to taste
Instructions
- Make the dressing: Add the cilantro, garlic, lime juice, and honey to a food processor or blender. Blend until the cilantro is finely chopped. Slowly stream in the extra-virgin olive oil until the dressing reaches your desired consistency. Season the dressing with a pinch of cumin if using, and salt and freshly ground black pepper to taste.
- Prepare the kale: Place the chopped lacinato kale in a large salad bowl and sprinkle with a pinch of kosher salt. Massage the kale for 1 to 2 minutes until the leaves darken slightly and soften, which helps to tenderize the greens and improve texture.
- Assemble the salad: Add the chopped green cabbage, diced granny smith apple, cucumbers, diced celery, sliced scallions, roughly chopped peanuts, roasted seeds, and crumbled feta cheese to the bowl with the massaged kale.
- Add dressing and toss: Pour the desired amount of cilantro-lime dressing over the salad ingredients. Toss thoroughly to combine all ingredients evenly and coat them with the dressing. Adjust seasoning with additional salt if needed.
Notes
- Massage the kale well to break down its tough fibers and enhance its flavor.
- Use fresh lime juice for the best bright and tart flavor in the dressing.
- The peanuts and seeds add a nice crunch; feel free to substitute with your favorite nuts or seeds.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day; the kale will continue to soften as it sits.
- For a vegan version, omit the feta cheese or substitute it with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
