Seattle's Favorite Kale Salad

This is my interpretation of a wonderful, good-for-you kale salad originally prepared by Seattle's top natural foods grocery chain. The flavorful wild rice, kale, and veggie combination with a lemony dressing can be made year-round and earns raves whenever it's served. It also keeps wonderfully, so make it ahead with no hesitation.

Recipe by   
 1 Servings
  • Prep
    15 mins
  • Cook
    35 mins
  • Serve in
    50 mins


  • 1/2  cup freshly squeezed lemon juice
  • 1/4  cup extra-virgin olive oil
  • teaspoons Dijon mustard
  • salt  and ground black pepper to taste
  • cups water
  • cups uncooked wild rice
  • teaspoon butter
  • cups finely sliced red cabbage
  • large red bell peppers - seeded, cored, and chopped
  • bulbs fennel, trimmed and chopped
  • bunches kale, leaves stripped from stems and torn into pieces
  • 1/4  lemon, juiced, or to taste


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