Seattle's Favorite Kale Salad
Description
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.
Ingredients
•
1/2 cup freshly squeezed lemon juice
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1/4 cup extra-virgin olive oil
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2 teaspoons Dijon mustard
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salt and ground black pepper to taste
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5 cups water
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2 cups uncooked wild rice
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1 teaspoon butter
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4 cups finely sliced red cabbage
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2 large red bell peppers - seeded, cored, and chopped
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2 bulbs fennel, trimmed and chopped
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2 bunches kale, leaves stripped from stems and torn into pieces
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1/4 lemon, juiced, or to taste
Directions
1
Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
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.
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.