A clean, curly kale salad to munch on this week.
This is the best kale salad recipe because it’s easy and so tasty.
There is always room for a perfect salad on any table. I really do believe salad fits well and properly for the holidays as a side dish.
The reason being is there are so many hearty dishes during the holidays.
Like stuffing (see my gluten free stuffing recipe that’s out of this world), green beans (I can’t even speak of this awesome green beans with cheese my mother makes), and roasted Brussels sprouts (one more plug). 🙂
So, a salad is wonderful during the holidays to sort of ‘clear’ the pallet, if you will. Many believe that a salad just doesn’t go with a Thanksgiving or Christmas feast. But I beg to differ.
The best kale salad recipe that’s simple and does the job right!
One of the most famous recipes in our home, besides the succulent stuffed turkey (I know, we stuff our turkey. After all these years. It’s just the way we roll), is my dad’s mediterranean salad during the holidays. It would NOT be Thanksgiving or Christmas without it.
No matter what else you put on the table. This gluten-free kale salad recipe is simple just like my dad’s, and packs a great flavor to clear the pallet when sorting through your feast! It’s made with curly kale, which I believe is the best kale to eat raw.
It’s hearty but it has so much flavor. You can cook with it also, but if I’m gonna eat kale raw I want it to feel and taste like kale. So, I choose the curly kind.
The only other parts to this dish are some fresh snap peas, fresh basil, and carrots. You can chop these things all up into big chunks or little chunks, then just throw into the salad. This gluten-free kale salad recipe is topped with freshly grated Parmigiano-Reggiano and a dressing that perfects this dish.
It’s a fresh ginger dressing and it’s fantastic. I use it in this grilled zucchini summer salad and it’s amazing! The dressing will kind of bring your taste buds to a whole new level during your Thanksgiving feast! Then you can dig in for more of all the dishes surrounding you!
I sincerely believe that Thanksgiving is for stuffing. Stuffing your face, of course.
Have a wonderful and blessed and happy holiday! This is the best kale recipe you will find. Make it for every meal! You can make it ahead of time and pack it for a work lunch too and it will stay fresh.
What’s YOUR favorite holiday salad?? I’d love to hear in the comments below!
Gluten-Free Kale Salad Recipe
A wonderful kale salad with snap peas and carrots, & topped with ginger dressing.
- 1 bunch Organic kale Curly, ribs removed, chopped
- 2 large Carrots 1/2 inch chunks, then each chunk cut in half
- 1-2 pounds Snap peas Tough string removed, cut into chunks
- Fresh basil Several large leaves, chopped
- Kosher salt To taste
- Ground peppercorn To taste
- FOR DRESSING:
- 3 tablespoons Rice vinegar
- 1 tablespoon Fresh ginger Minced
- 1 tablespoon Water
- 1 tablespoon Orange juice
- 1 tablespoon Mayonnaise
- 1 tablespoon Honey
- 1 1/2 tablespoons Soy sauce
- 1 pinch Sugar cane
- 1 pinch Kosher salt
- 1 pinch Freshly ground peppercorn
- 1 teaspoon Tomato paste
In a small bowl, whisk together all Dressing Ingredients until thoroughly mixed.
Store dressing in fridge until ready to serve. It is best to serve the ginger dressing cold.
Once dressing cools, combine all other ingredients into a large bowl and toss.
Drizzle ginger dressing all over salad then toss evenly.
Let salad sit for 5-7 minutes before serving. Then toss one more time and serve.
Note: This dressing can be doubled for extra flavor here, if desired. Just let the dressing settle first to soak up the salad, then decide whether you want more.