Kale salad: a vitamin-rich winter salad recipe

Kale salad is a fresh alternative to traditional boiled kale. Let’s talk about how to process healthy winter vegetables raw and which ingredients make a salad taste especially good.

In German winter cuisine, kale is usually cooked on the table. The traditional type of cabbage can also be eaten raw: the leaves can be used, for example, in a crispy kale salad.

Locally grown kale can be purchased from November to February. Here, it is best to pay attention to the organic quality and also to other ingredients, such as together natural land– or in the Bioland seal. How to support one organic farming without chemical-synthetics pesticides.

Kale salad: a simple recipe

The bitter tahini, lemon juice and agave syrup complement each other perfectly in the cabbage salad.
The bitter tahini, lemon juice and agave syrup complement each other perfectly in the cabbage salad.
(Photo: Denise Schmucker / Utopia)

For 1 to 2 servings of kale salad, you’ll need the following quotes:

And this is how you make kale salad:

  1. Remove the stem from the kale, wash the vegetables thoroughly and chop them.
  2. Wash the mushrooms and cut them into slices.
  3. peel and chop the onion.
  4. Sweat the onion cubes together with the mushrooms in a pan for a while until the onion cubes become transparent.
  5. Place the kale in a bowl and pour over the juice of one lemon. Let the kale leaves soak for about ten minutes. This makes the tough kale softer and easier to chew later.
  6. While the leaves are soaking, you can prepare the dressing for the kale salad. To do this, mix the tahini with the juice of another lemon. Season the sauce with olive oil, salt and a little agave syrup.
  7. Place the chickpeas in a colander, rinse and drain.
  8. Meanwhile, cut the apple into small pieces. Give the pieces with the chickpeas and dressing up in a bowl with kale.
  9. Mix everything well and let the kale salad rest for a while before serving.

Kale Salad: This is why winter vegetables are so healthy

Raw kale is great in a salad.
Raw kale is great in a salad.
(Photo: Denise Schmucker / Utopia)

Kale has rightly been considered a regional superfood. Cale, as it is called in English, is a real vitamin bomb and low in calories. Thanks to healthy winter vegetables, kale salad contains, among other things:

Important: Vitamins A, D, E and K are fat soluble. So don’t skip the oil in your salad or your body won’t be able to absorb them from the kale.

In addition, kale salad is rich in essentials minerals. They include:

Kale is usually served as a side dish to hearty dishes. Since some of the ingredients are heat-sensitive, kale is best for health when eaten raw – for example, in kale salad. But also for one Kale smoothie raw leaves can be processed.

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