Kale and Napa Salad

Kale and Napa Salad

This is a great salad to make early in the week or at the beginning of the weekend. It holds really well in the fridge for 3 or 4 days. It usually doesn’t last that long in our house though.


  • 5 cups shredded kale

  • 1 – 2 teaspoons extra virgin olive oil

  • 1/8 teaspoon salt

  • 2 cups shredded Napa cabbage

  • 1/2 cup shredded carrots

  • 1/4 cup diced red onion

  • 1/2 cup sliced almonds

  • 1/4 cup sunflower seeds

  • 1/4 cup dried cranberries


  • 1/4 cup extra virgin olive oil

  • 2 tablespoons lemon juice

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 clove garlic, minced or finely grated on a Microplane

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1 – 2 teaspoons honey (or to taste)


  • First, make your dressing by combining all the ingredients in a mason jar with a lid. Shake well to emulsify. Dip a kale leaf in the dressing and adjust honey, salt, and pepper to taste. You can make this dressing as sweet or tart as you like.
  • To prepare the salad itself, you want to “massage” you shredded kale. Place the kale in a large bowl and drizzle with 1 – 2 teaspoons extra virgin olive oil and sprinkle with a pinch of salt. Rub the kale between your fingertips until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture.
  • Now add the Napa cabbage, carrots, onions, almonds, sunflower seeds, and dried cranberries to the kale and mix gently. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste. I like to serve some of the dressing on the side so everyone can add as much as they prefer.


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