Kale salad

Every day I fall in love with a cale salad more and more. It is very easy to prepare. An expressive rich taste is revealed with each new serving. Joy for taste buds and benefits for the body! It’s a great happiness that I can share with you the most popular, simple and tasty way to cook Kale cabbage.

This cabbage has many names. Most often it is called a cale, but also in everyday life you can hear such names as: gruenkol, braunkol or brunkol.

Cale Recipes

In the kitchen, I happened to cook all kinds of vegan recipes from cale. Earlier in my blog, I talked about recipes for making a smoothie with cabbage kale, as well as a sandwich with cale and pace: look - you will like it! Quinoa and avocado are perfect for cale salad - together you get a full breakfast, lunch or dinner.

How to make a cale salad

First you need to rinse the cabbage, then separate the leaves from the stem, tear into rectangular pieces and put in a large bowl. We make salad dressing by mixing vegetable oil, salt, lime juice and spirulina. All this is thoroughly mixed in a bowl, gently crumpled with your hands so that the leaves soften a little and absorb the dressing.

Beneficial features

Kale salad very well saturates the body with many vitamins and minerals. It is of great benefit, because among the ingredients there are 2 powerful superfoods at once: cabbage kale and spirulina. Due to the correct combination of ingredients, fat-soluble vitamins A, D, E, K are very well absorbed from the dish.

Salad storage

Fresh leaves of the cale can be stored in the refrigerator for about two weeks. And such a seasoned vegan salad with keil can stand at a low temperature for up to 2 days.

Salad massage

In the process of cooking, I especially like to "massage" the cabbage. This gives a certain pleasure, and the leaves themselves during the massage lose their stiffness of plant fibers and turn into soft, delicate and velvety greens, revealing all the benefits of coarse fiber.

Types of cabbage kale

Curly cabbage cale

The most common type of cabbage, which is most often sold in markets and in supermarkets. Wavy curly edges add a crisp texture to make crispy kale ideal for salads or fried foods.

Tuscan cabbage cale

This kind of cabbage has more delicate leaves with a tuberous relief. Tuscan cabbage cooks faster than curly. From it it is very tasty to cook soup or make a side dish.

Red (red) cabbage

Very similar to curly cabbage, but with even more fluffy and tousled leaves of dark red or purple color. With such cabbage, the salad becomes even more colorful!

Baby Kale (Kale Mini Cabbage)

These are quite young! Young leaves of Kale cabbage are more tender and no less useful than mature leaves. These leaves are ideal to complement the bulk of the salad.