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Seattle's Favorite Kale Salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Try our refreshing kale salad with warm wild rice, cabbage, and zesty lemon dressing, reminiscent of PCC Natural Market's famous dish from Seattle.
Ingredients:
  • 0.5 cup freshly squeezed lemon juice
  • 0.25 cup extra-virgin olive oil
  • 5 cups water
  • 2 cups uncooked wild rice
  • 1 teaspoon butter
  • 4 cups finely sliced red cabbage
  • 2 large red bell peppers - seeded, cored, and chopped
  • 2 bulbs fennel, trimmed and chopped
  • 2 bunches kale, leaves stripped from stems and torn into pieces
  • 0.25 lemon, juiced, or to taste
Instructions:
  • Combine 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper in a large bowl and whisk until the dressing is smooth and well blended.
  • In a saucepan, bring water, wild rice, and butter to a boil. Reduce heat, cover, and simmer until rice is tender, about 30 to 45 minutes. Drain any excess liquid and cook uncovered until water evaporates, approximately 5 minutes. Stir, then let cool slightly.
  • In a large bowl, mix cabbage, red bell peppers, and fennel with dressing until evenly coated. Layer kale on top, spoon warm wild rice over kale, and allow it to sit for 5 to 10 minutes until kale slightly wilts. Toss everything together until the salad is well mixed, adding extra lemon juice to your liking.

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