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Kale & Carrot Salad

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Looking for a great salad recipe? Kale yeah? This colorful Kale and Carrot salad is full of fresh flavors and topped off with a creamy tahini dressing. A great way to get some fresh veggies in this winter!

Kale is in season and the reason why all us health nuts go wild for kale is due to its versatility in recipes and it’s nutritional benefits.

One of the best things about kale is that it can be eaten cooked or raw. So if you’re craving some fresh veggies and you’re feeling all winter-souped-out, a kale salad is just what you need.

The health benefits of kale

Kale contains things like fiber, antioxidants, calcium, and vitamin K. It’s also a great source of vitamin C and iron, which will really help keep your immune system in fighting mode this winter.

Kale & Carrot Salad

Feel free to add whatever fresh, seasonal veggies you have on hand. I really like the combination of the fresh, earthy flavors of the kale paired with the sweetness and crunch of the raw carrot.

The addition of the dried currants and toasted pine nuts gives some really pleasant textures and of course they add their unique flavors to the mix.

Don’t forget to make the tahini dressing to go with this. It really is the cherry on the top!

Looking for more healthy salad options? Why not give these a try…

Black Bean and Corn Salad Bowl

Vegan Potato Salad

Vegan Taco Salad Bowl

Vegan Potato Salad with Radishes, Fennel, and a Whole Lot of Green Veggies

Grated Daikon Carrot Salad with Raisins

Vegan Avocado Greek Salad for the Gods

Warm Beet Greens and Beets Salad

If you do give this Kale & Carrot salad recipe a go, remember to come back and leave me a comment in the comments section below. What did you like? What did you tweak? I’d love to know!

Plus, if you’re on Instagram, you can tag us @one_bite_vegan to show us what you’ve been cooking up in the kitchen!

Kale & Carrot Salad

Looking for a great salad recipe? Kale yeah? This colorful Kale and Carrot salad is full of fresh flavors and topped off with a creamy tahini dressing. A great way to get some fresh veggies in this winter!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Salad, Salads
Keyword: Kale & Carrot Salad
Servings: 6 people
Calories: 239kcal
Author: Kevin Schmidt

Ingredients

  • 6 cups kale finely chopped
  • 2 cups Raw carrot grated
  • ½ cup Dried currants
  • ½ cup Toasted pine nuts
  • Salt & pepper to taste
  • 1 recipe Tahini Sauce

Instructions

  • Add all the ingredients (except the carrots and a 1/4 of the tahini dressing) to a large mixing bowl. With your hands mix the salad together until well combined.
  • Plate the kale. Place the grated carrots and the reserved tahini dressing into the mixing bowl and mix well. Top the kale salad with the dressed carrots and serve immediately.

Notes

My favorite way to chop the kale (chiffonade): Strip the kale from the stems and discard the stems. Roll a few leaves together like a cigar and slice across thin. Repeat until all the kale is chopped.

Nutrition

Calories: 239kcal | Carbohydrates: 23g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 61mg | Potassium: 701mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13839IU | Vitamin C: 84mg | Calcium: 145mg | Iron: 3mg

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