Best 6 Julienned Carrot And Kale Salad Recipes
In a world of culinary delights, embark on a journey of flavors with our Julienned Carrot and Kale Salad, a symphony of textures and nutrients. This vibrant salad showcases the harmonious blend of sweet carrots, earthy kale, and a tangy dressing that awakens your taste buds. Let's dive into the medley of recipes within this article, promising a symphony of flavors and nourishment.
Discover the classic Julienned Carrot and Kale Salad, a timeless recipe that celebrates the simplicity of fresh ingredients. Learn the art of creating perfect julienned carrots, ensuring a delightful crunch in every bite. The zesty dressing, a perfect balance of acidity and sweetness, elevates the salad to a new level of deliciousness.
For a touch of warmth and spice, explore the Spicy Julienned Carrot and Kale Salad recipe. With the addition of chili flakes and a hint of cumin, this salad delivers a delightful kick that will leave your palate invigorated. The interplay of flavors between the spicy dressing and the fresh vegetables is an absolute delight.
For those seeking a hearty and protein-packed option, the Chicken and Julienned Carrot and Kale Salad is a must-try. Tender chicken strips, tossed in a flavorful marinade, add a savory dimension to the salad. The combination of lean protein, crisp vegetables, and a tangy dressing makes this a satisfying meal that will keep you energized throughout the day.
Lastly, the Vegan Julienned Carrot and Kale Salad caters to those with dietary restrictions or a preference for plant-based cuisine. With the addition of tofu, a versatile and nutritious plant-based protein, this salad delivers a satisfying crunch and a boost of essential nutrients. The zesty dressing, made with a blend of citrus juices and tahini, adds a vibrant touch that complements the fresh vegetables perfectly.
KALE SLAW WITH RED CABBAGE AND CARROTS
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.
- In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.
- Season with salt and pepper, drizzle with dressing, and toss to coat.
Nutrition Facts : Calories 111 g, Fat 7 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
KALE AND CARROT SLAW
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the kale, carrots and radishes to a large bowl.
- Add the lime juice, oil, orange juice, coriander, 3/4 teaspoon salt and a generous amount of pepper to a cruet. Shake to mix.
- Pour the dressing over the vegetables and toss to coat. Let stand at least 10 minutes before serving, or cover and refrigerate for up to 6 hours.
JULIENNED-CARROT AND KALE SALAD
A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
CILANTRO-LIME KALE SLAW WITH SEEDS
In this crunchy superfood slaw, protein-rich yogurt lends a low-fat creaminess to the dressing that coats the chopped blend of kale, cabbage, carrots, and mixed seeds.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- In a blender or food processor, combine yogurt, jalapeño, cilantro, oil, honey, lime zest and juice, and 1/2 teaspoon and process until smooth.
- Transfer to a large bowl and toss with cabbage, kale, and carrot; season to taste. Sprinkle with seeds, toss to combine, and serve. Slaw can be transferred to an airtight container and refrigerated for up to 5 days.
JULIENNE CARROT SALAD
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It's not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel carrots and cut into fine julienne. Place in a medium bowl.
- Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
- Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 5 grams
EASY KALE SLAW
Tangy and full of nutrition, kale comes alive in this slaw. The Key limes add brightness and flavor.
Provided by Candi B
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Place kale into a large bowl. Add carrots, onion, and cranberries. Toss to mix well.
- Whisk Key lime juice, lemon juice, mayonnaise, sugar, oil, salt, and pepper together in a separate bowl. Pour over vegetables and mix thoroughly. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 26.3 g, Cholesterol 2 mg, Fat 8.4 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 234.6 mg, Sugar 9.4 g
Tips:
- Choose fresh and crisp kale. Look for kale with deep green leaves and no signs of wilting or yellowing.
- Wash the kale thoroughly. Kale can be gritty, so it's important to wash it well before using it.
- Remove the tough stems from the kale. The stems of kale can be tough and fibrous, so it's best to remove them before eating.
- Julienne the carrots. Julienne carrots by cutting them into thin, matchstick-like strips.
- Use a variety of nuts and seeds. This salad is a great way to use up leftover nuts and seeds. Try adding almonds, walnuts, pecans, sunflower seeds, or pumpkin seeds.
- Make the dressing ahead of time. The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week.
- Serve the salad immediately. This salad is best served immediately after it's made.
Conclusion:
This julienned carrot and kale salad is a healthy and delicious side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and refreshing salad, give this one a try.
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