Marinated Kale and Rice Salad in a Jar

A BIG YES! We CAN pack, a healthy salad, for picnic!! Check it out, how?!

This marinated kale and rice salad is vegan, gluten free, packed with ton of flavor and it travels great with you!! That's right - raw kale enjoy the company of zesty cilantro dressing, slowly marinates as you reach to your favorite picnic destination.

First, as you open the jar, the delicious aroma of cilantro-lemon dressing awakens all your senses...... As you dig-in, the sweetness of raisins, cherry tomatoes, toasted peanuts...... compel you to keep going back for one MORE bite!

Isn't it great? Enjoying scrumptious food with family, without breaking the calorie-bank!

I'm sure you know by now, I can't live without salads! I'm addicted to eating and serving salads all YEAR long! And Yes, I do plan and pack, at-least one healthy salad for picnic or even for road trips! :)

But, here is catch. In my books, BEST packed foods are that:

1) don't go bad easily.2) don't require much cooking.3) and which need least amount of containers :)

Isn't these, THE basic need of picnic food?! I mean, really.... I find it so so hard to carry a lo...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 6 Servings Serves: 6

Ingredients

    Cilantro-Lemon Dressing

  • 2 Garlic (cloves of garlic)
  • 1 Cup Cilantro (fresh cilantro leaves)
  • 1/2 Jalapeno (about 1/2 tbsp when minced)
  • 2-3 Lemon (to get 1/4 cup lemon juice)
  • 1/4 Cup Olive Oil
  • Salt and Black Pepper (adjust per taste)
  • Kale and Rice Salad

  • 1.5 Cup Rice (cooked rice)
  • 200 Grams Kale (preferably Dino Kale, sliced into thin ribbons)
  • 1 Cup Cilantro (fresh cilantro leaves)
  • 1 Cup Cherry Tomatoes
  • 1 Cucumber (sliced into thin coins)
  • 1 Cup Peanuts (roasted)
  • 1/2 Cup Golden Raisins (or use cranberries)

Directions

  • 1. To make dressing, in a food processor, combine garlic, cilantro leaves, jalapeno, lemon juice. Now, with motor running, at slow speed, add olive oil in a slow stream to emulsify. Taste and add salt and black pepper. Yields about 3/4 cup of dressing.
  • 2. To assemble salad, start with 1 tablespoon cilantro dressing at bottom, then arrange layer of julienne kale, dividing equally among 6 jars. Top with 1/2 tsp of more dressing in each jar.
  • 3. Now, add halved cherry tomatoes, rice, cucumber slices, remaining dressing, peanuts, raisins, and cilantro leaves, dividing equally among 6 jars.
    Additional Notes:
    Pack rest of the dressing in separate jar for using as per need.

Savita's Notes:

To get best flavor of salad with marinated kale: keep mixing in everything in the dressing as you dig deeper into this salad. Enjoy!

This salad works great with day-old rice. So, you can get your leftovers to a creative use!

If cooking fresh rice, let'em cool completely before layering in salad or fresh crisp vegetables will become soft.

See Full Recipe
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