Kale Rainbow Salad

Ingredients

Salad:

• 2 cups (500 mL) red cabbage – shredded

• 4 cups (1 L) kale – chopped, stems removed

• ½ red onion – thinly sliced

• 1 medium mango – thinly sliced

• 1 medium red bell pepper – thinly sliced

Dressing:

• 1 Tbsp (15 mL) sesame oil

• 3 Tbsp (45 mL) rice wine vinegar or apple cider vinegar

• 1 Tbsp (15 mL) honey

Instructions

1. Prepare the kale: Remove the tough stems and ribs, then chop the leaves into bite-sized pieces. Rinse and drain well.

2. Massage the kale: Sprinkle with a pinch of salt and gently massage the leaves for about a minute to soften them.

3. Combine ingredients: In a large bowl, mix the kale with the shredded cabbage, red onion, mango, and red bell pepper.

4. Make the dressing: In a small bowl, whisk together sesame oil, vinegar, and honey.

5. Toss & serve: Drizzle the dressing over the salad and toss well. Let it sit for a few minutes to absorb the flavors.

💡 Make-ahead tip: This salad gets even better as it marinates! It won’t go soggy, so feel free to store leftovers in the fridge.

Serving Size:

Makes 4 servings (~2 cups per serving, 267 g each).

Enjoy this refreshing, colorful, and nutrient-rich salad!