Go To Rainbow Kale Salad


One of the reasons that I love a good kale salad is the fact that it will keep in the fridge for a while. Most weeks I  make a version of this (leaving the dressing off until serving) and it will last almost a week in the fridge. So some version of this is often a lunch for me and by adding various additions it can taste completely different each time! Hope you enjoy.

Go To Rainbow Kale Salad

Author: Stephanie


  • 1 head of any type of kale stemmed and chopped
  • 2 1/12 cups finely chopped cabbage
  • 2 1/2 cups shredded carrots (3-4 medium carrots)
  • 1/2 cup toasted sunflower seeds (1tsp of coconut oil and sprinkle if sea salt for toasted seeds)
  • 1/2 cup hemp hearts
  • Dressing:
  • 1 tbsp Dijion mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 tbsp raw honey (optional)
  • sea salt and pepper to taste
  • Additional Add Ons:
  • Goat feta
  • Fermented Beets
  • Avocado
  • Lentils
  • Pea shoots


  1. Chop all ingredients and mix together in large bowl.
  2. Toast raw sunflower seeds with sea salt and add with hemp hearts to the salad.
  3. For the dressing add all ingredients in a small mason jar and shake until fully mixed.
  4. I like to add the dressing with each serving as I'm eating them so the salad lasts longer in the fridge. But if making for a large group add the dressing to the salad as a whole.
  5. This part gets a bit messy but if you gently massage the kale or mix the dressing in with your hands it will soften the kale and make it easier to diegest.
  6. Sprinkle with a little sea salt and pepper.