Kale Rainbow Salad
This vibrant and nutrient-packed kale salad is as beautiful as it is delicious! Unlike other leafy greens, kale holds up well over time, making this salad perfect for meal prep. The combination of sweet mango, crunchy red cabbage, and bell peppers adds a delightful mix of textures and flavors. Tip: For a protein boost, toss in a can of chickpeas.


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
Prepare the kale: Remove the tough stems and ribs, then chop the leaves into bite-sized pieces. Rinse and drain well.
Massage the kale: Sprinkle with a pinch of salt and gently massage the leaves for about a minute to soften them.
Combine ingredients: In a large bowl, mix the kale with the shredded cabbage, red onion, mango, and red bell pepper.
Make the dressing: In a small bowl, whisk together sesame oil, vinegar, and honey.
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!
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