Irresistible, Family-Friendly Kale Salad
Updated: Sep 16
by Alyssa Northrop, MPH RD
‘Family-friendly’ and ‘kale’ are not often paired together. Indeed, my 10 year old daughter, who is an adventurous eater by any measure (she was the first to taste escargot when we arrived in Paris last summer), has declared kale “the most disgusting food in the world.”
But this marinated kale salad is a game changer. In fact, my little kale-hater jumps for joy when she hears I am making it for dinner.
As a dietitian, kids getting excited about kale is enough for me to rave about any recipe. But this one in particular checks off all the boxes: it couldn’t be easier to make, it’s addictingly delicious, and it uses up a lot of kale at a time when our garden bed is overflowing with it.
This recipe is an adaptation from the Duluth Grill Cookbook. Try it and let me know what you think!
Marinated Kale Salad
2 bunches curly kale (destemmed and clean)
2 oz fresh ginger, sliced into ¼” slices
2/3 cup olive oil
A little less than ¼ cup Bragg Liquid Aminos
A little less than ¼ cup rice wine vinegar
A little less than ¼ cup fresh-squeezed lemon juice
A little less than ¼ cup sesame oil
1/3 tsp salt
Pepper to taste
Destem kale and chop or tear into pieces. Wash kale and drain. Slice ginger into ¼ inch pieces. Combine ginger with all of the other dressing ingredients in a food processor and blend until combined. Toss the marinade with the kale in a large container and cover. Let sit for several hours (8 usually works well) so the kale can tenderize and soak up the flavors.