Kale Caesar Salad

This kale Caesar salad is bold, crisp, and deeply flavorful, with tenderized kale and a classic Caesar dressing that clings to every leaf. It’s a hearty, satisfying salad that works as both a side dish and a main when topped with protein.

Course Appetizer, dinner, lunch, Main Course, Salad

Cuisine American, Italian

Keyword healthy, homemade, salad, Shredded Kale and Cabbage Caesar Salad, vegetarian

Prep Time 20

Cook Time 10

Servings Servings

Calories 399kcal

Author Bon Appeteach

Ingredients

Salad Ingredients

2 cups Kale finely chopped
2 cups Red Cabbage finely chopped
2 cups Green Cabbage finely chopped
1/4 cup Parmesan Freshly grated
1 tbsp. Lemon Juice
1/2 tsp Salt

Homemade Caesar Dressing

1/3 cup Olive Oil
1/4 cup Mayo
1/2 Lemon juiced
6 Anchovies minced finely
2 cloves Garlic minced
1/3 cup Parmesan Cheese grated
1 tbsp. Dijon Mustard
1 tbsp. Worcestershire Sauce
1/2 tsp Black Pepper
Salt (to taste)

Optional

1 cup Croutons

Instructions

Salad Prep

Begin by finely chopping the kale and both cabbages. For the kale, remove the inner rib and only use the leafy green part.
Place the kale alone into a bowl to start. Add the lemon and the salt and then massage the leaves. This removes the bitterness and makes them more tender.
Toss the kale with the red and green cabbage and set it aside. Wait to add the parmesan at the end

Caesar Dressing

Finely mince the anchovies and use the chef's knife to scrap them lightly to create a paste.
Add the anchovies, minced garlic, and the remaining dressing ingredients to a bowl and whisk until they fully combine.
Test taste to add any additional sea salt (some of these ingredients are naturally salty so you may not need to add anymore).

Salad Assembly

Pour the dressing over the shredded leaves in a large mixing bowl.
Toss and coat everything until it's fully combined. Garnish with the remaining parmesan cheese and serve with any croutons (if waiting to serve, add the croutons before eating).

Video

Notes

This salad will act similarly to a coleslaw because the leafy vegetables are waxy and will not wilt with the dressing. Store for 4-5 days in the fridge and toss each time before serving.

Nutrition