Kale salad with warm wild rice and cabbage is tossed in a tangy lemon dressing and tastes just like the kale salad from Seattle's PCC Natural Market.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
211 Calories
Recipe Instructions
Step 1
Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
Step 2
Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
Step 3
Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.
Ingredients
1 teaspoon butter
salt and ground black pepper to taste
5 cups water
2 teaspoons Dijon mustard
2 cups uncooked wild rice
4 cups finely sliced red cabbage
2 large red bell peppers - seeded, cored, and chopped
2 bulbs fennel, trimmed and chopped
2 bunches kale, leaves stripped from stems and torn into pieces
