This Crunchy Kale Salad recipe is a great way pack more veggies into your day!
Vegetables are nutrient-dense and incredibly diverse in flavor and texture. I try to eat a balance between raw and cooked veggies every day for variety – raw veggies require almost no prep!
This Crunchy Kale Salad is pretty simple to prepare and is a good one for taking to potlucks or parties because it’s hardy and stands up to a couple hours sitting out without getting soggy. To make prepping julienned veggies easier, I have a very inexpensive peeler like this one here.
- Cut the kale leaves thinly. I cut them down the middle along the vein, then stack them and thinly slice them into ribbons. Place into a large bowl.
- Add the julienned carrot and beets, lemon juice and zest, olive oil, salt and pepper to the kale. Stir thoroughly to combine.
- For best results, allow the salad to sit for at least 30 minutes before serving. The veggies will soften just a bit.
- Top with chopped nuts for a bit more crunch.