Emerald Kale Broccoli Salad
Posted By Savita
This Emerald Kale and Broccoli Salad is refreshing, sweet and sour, with crunch of superfood kale, broccoli, blanched almonds and sweet cranberries. Gluten free, vegan, dairy free, and refined sugar free.
Also, sharing two ways you can prepare and serve this Kale Broccoli Salad. Plus a mighty versatile Salad Dressing which you can use many ways - as salad dressing, cold noodle dressing, and even as a marinade!
So, let's make some Emerald Kale Salad! Shall we?!
What does Emerald Kale Salad means?
Well, when I first ate this salad in an Asian eatery.. I did not know why is it an Emerald salad. I then found same salad in Whole Foods Market but yet no clue why Emerald. Even though not sure of name, I connected with the refreshing Sesame-Soy dressing flavor. This dressing is by far one of my favorite Asian dressing. I don't think I can count how many salads I have shared with variation of this quintessential Emerald Kale Salad Dressing.
Regarding the name - Emerald. Meaning was hidden in the name. Emerald is muti-green color stone which gives this green Kale Salad it's name. I decided to pair it with superfood broccoli for green color contrast. Also, added silvered almonds and bright cranberries to make this humble salad - a real bowl of gems - literally as well as in nutrition. I mean, look at this, isn't it pretty and so Emerald! :) Plus, loaded with superfood kale, broccoli, almonds and cranberries. Also, gluten free and refined sugar free. It tastes delicious which is an added bonus.
This Kale and Broccoli Salad can be prepared two ways. I should say, I prepare it to two ways:
1) Raw Kale and Broccoli Salad: Raw salad is like cold sesame crunch salad. I love texture of raw marinated kale and broccoli. Like my Cauliflower Broccoli Detox Salad, I chop kale and broccoli into small bite size pieces. Small pieces absorb marination well and every bite tastes flavorful. So, after tossing greens in sesame-soy dressing. I refrigerate it to absorb marination.
This salad is great for a cold side in BBQ parties. Feel free to pack it for potlucks too. You can never go wrong with raw broccoli salad or raw kale salad. Both kale and broccoli are sturdy, longer these sit in marination will taste better.
2) (Cooked) Kale and Broccoli Salad: This salad is good for anyone who does not like raw broccoli or kale. In my home, I make this version when Vishal is not in mood to eat raw kale. Other than one extra step of blanching or roasting or steaming the greens, everything else is pretty much same.
Blanching is two step process - first cooking greens in boiling water until greens are cooked but not mushy. Second, shocking greens immediately in ice cold water to stop cooking process. The resulting greens are bright green in color and crunchy but not raw.
This salad is great to serve on side or to pack for lunch any day. You can serve it at room temperature, chilled, or even warm it a bit before serving.
I love trying new combinations, variation of my existing favorites on sturdy greens like Kale. This dressing packs a punch of sesame-soy dressing with little heat and sweet. Dressing ingredients are as simple as these can be. I have used gluten free soy sauce (Tamari) for the dressing. So salad is gluten free. Also, there is no added sugar in there but instead I used apple juice to give this salad sweet and salty notes.
Overall it is very versatile and flexible dressing. Make a bigger batch, it even goes great in cold Asian noodle salad. Dressing stays good for more than a week. So, you can make and use it multiple times. It is also perfect to dress any lite sturdy green's salad such as only Kale Salad or Cucumber Salad.
Keeping today's post short and simple just like this Emerald Salad. I hope it will make yummy addition to your summer menu.
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Emerald Kale Broccoli Salad
- 1 Bunch Kale (dino kale, ribs removed, chopped)
- 1 Head Broccoli (washed)
- 1/2 Cup Almonds (blanched or silvered)
- 1/3 Cup Cranberries
- Sesame Seeds
- 1/4 Cup Apple (juice, not from concentrate, prefer unsweetened or juice a fresh apple)
- 2 tbsp Olive Oil
- 1 tsp Rice Vinegar
- 1/2 Whole Red Chili (such as Fresno or fresh thai chili, minced, optional)
- Black Pepper (adjust to taste)
- 2 tbsp Soy Sauce (Gluten Free Tamari)
- 1 tbsp Sesame Oil
1. (Skip this step for raw salad) Bring a pot of water to rolling boil. Fill a wide bowl with ice and water and set aside. **Boil broccoli and kale (separately) in boiling water until these are just cooked not mushy. Transfer to ice batch to stop cooking. Once cod to touch, transfer to a plate lined with towel to soak extra water. Set aside.
2. Dressing: Combine dressing ingredients in a small jar with lid. Shake well to mix everything. Taste and adjust salt/sweetness with some honey (if needed). Set aside.
3. Add greens in a salad bowl, pour 3/4 of dressing, toss well. Refrigerate until ready to use. Garnish with almonds, cranberries, sesame seeds and remaining dressing just before serving. Enjoy!
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