This year I decided to make a kale salad to go with all of the other standard Thanksgiving sides. Because my parents and my husband’s parents are going to be there, I want it to be special.
To show off all of the pretty colors in this salad, I layered it in a trifle bowl. It’s hard to say exactly how much of each ingredient you will need, because it really depends on the size of your bowl and how thick you want your layers to be.
If you generally avoid kale salads because raw kale is tough to chew, the key is to massage the kale before adding it to your salad. You can do this right after tearing or chopping it; just squeeze the kale leaves with clean hands a few times to break up the tough fibers.
Layered Kale Salad with Ginger Dressing
- 1 bunch of kale, torn into small pieces, tough ribs removed, massaged to soften
- 1/4-1/2 head of red cabbage
- 2 carrots, shredded (I used a peeler)
- 1 small jicama root, peeled and cut into matchsticks
- 1-2 naval oranges, peeled and sliced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 2 cups ginger dressing (I used this recipe)
Begin by putting a thick layer of kale on the bottom of your bowl. Next, add a layer of red cabbage, followed by a layer of carrot shreds. On top of the carrot, add a layer of jicama, then another layer of kale. Top the kale with the cranberries and walnuts. Add the orange slices to the top or sides of the bowl. Wait to add the ginger dressing until the salad is being served. Enjoy!