Greens Galore

My Famous Kaleslaw Salad

with apple cider vinaigrette

SOUND BITE

Why is this recipe famous? Because it’s the most popular, most requested, most talked about kale salad recipe ever! Or, at least it seems like it. I can’t take it anywhere without someone demanding or begging for the recipe. And the delicious dressing will likely become your go-to vinaigrette for any leafy green salads.

Massaging Kale

When I hear people say they don’t like kale salad, I suspect it’s because it wasn’t prepared properly. 

Kale gets a bad rap for being tough, chewy and kinda throat scratchy. But here’s the secret: it just needs a little TLC. 

Massaging kale is the key to transforming it from rough and fibrous to tender and tasty.

Curly kale—the standard type you’ll find at most grocery stores—is the toughest of them all. Yes, it’s packed with nutrients, but raw, unmassaged kale can feel like you’re chewing on a Christmas wreath. And there’s nothing merry about that.

The solution? Give it a good rubdown. Strip the leaves from the tough stems, drizzle on a little olive oil, add a pinch of salt and start working the leaves between your fingers. Or, if you’re using a vinaigrette, just massage the kale with two or three tablespoons of dressing. 

Either way, after a minute or so, you’ll see the leaves relax, soften and turn a deeper green—basically, they’ve loosened up now and they’re ready to mingle with the other ingredients.

The best part? Unlike delicate greens that wilt like spinach does in a hot pan, kale actually gets better the longer it sits in dressing. So, if you’re making kale salad for a party, go ahead mix it up early—it won’t get sad and soggy.

Massaging kale isn’t just a suggestion—it’s critical step in preparing these tough leaves for salad. Because no one wants their salad to double as a jaw workout. 

(Pause) Or DO they? Ever heard of face yoga to combat wrinkles?  Googling “kale face yoga” in 3, 2, 1...

(makes clickety clackety noise on keyboard)