If you’re looking for a fresh and flavorful way to enjoy your greens, this salad is a must-try. Packed with vibrant ingredients and a zesty dressing, it’s a perfect healthy option that’s both satisfying and easy to make.
Prep Time15 min
Cook Time35 min
Total Time50 min
Difficulty
Medium
Cooking Secrets
Massage the kale gently with olive oil to soften the leaves and reduce bitterness.
Use fresh lemon juice for the dressing to brighten the flavors.
Toast nuts or seeds before adding for extra crunch and aroma.
Ingredients
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Why This Recipe Is So Enjoyable
This salad is fresh, vibrant, and packed with nutrients. The combination of crunchy kale and tangy dressing creates a perfect balance. It’s easy to customize and great for any season.
Step 1
Whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper in a large bowl until the dressing is nice and smooth. Next, bring the water, wild rice, and butter to a boil in a saucepan. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer until the rice is tender—this usually takes about 30 to 45 minutes. If there’s any extra liquid left, drain it off, then cook the rice uncovered for another 5 minutes or so until all the water has evaporated. Give the rice a good stir and let it cool down a bit.
Step 2
Now, add the cabbage, red bell peppers, and fennel to the bowl with the dressing. Toss everything together so all the veggies get coated evenly. Pile the kale on top of the cabbage mixture, then spoon the warm wild rice over the kale. Let it sit for 5 to 10 minutes so the kale softens up a bit. Finally, toss everything together well, and feel free to squeeze in a little more lemon juice if you want a brighter flavor.
73
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Best Serving Ideas
Serve this salad as a light lunch or a side dish with grilled chicken or fish. It also pairs well with crusty bread or a warm grain bowl for a complete meal.
How To Store For Later
Store leftovers in an airtight container in the fridge for up to two days. Keep the dressing separate if possible to maintain the kale’s texture and freshness.
Frequently Asked Questions
Can I use a different type of rice for this salad?
Yes, you can substitute wild rice with brown rice or quinoa, but cooking times may vary.
How do I soften the kale without cooking it?
Letting the warm wild rice sit on the kale for 5 to 10 minutes helps soften the leaves naturally.
Can I prepare this salad ahead of time?
You can prepare the components in advance, but toss the salad just before serving to keep the kale fresh.
What can I use instead of Dijon mustard in the dressing?
You can use yellow mustard or a small amount of honey mustard as a substitute.
Is it necessary to peel the fennel bulbs?
No, just trim and chop the fennel; the outer layers add crunch and flavor.
How long does the cooked wild rice keep in the fridge?
Cooked wild rice can be stored in an airtight container in the fridge for up to 4 days.
Can I use pre-washed, bagged kale for this recipe?
Yes, pre-washed kale works well and saves prep time, just make sure to pat it dry.
What if I don’t have fresh lemon juice?
Fresh lemon juice is best, but bottled lemon juice can be used in a pinch for the dressing.
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