Gluten Free Pickled Kale Salad Recipe
Updated Jul 05, 2018, Published Aug 03, 2017
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I have an interesting relationship with kale. I know it’s good for me, my body gets happy when I eat it, I know I should love it, but I just don’t love it. Until now, that is. This gluten free pickled kale salad recipe has changed my relationship with kale forever!
If you are like me and have yet to embrace kale, you need to give this recipe a try. If you already love kale, well … I think now you will love it even more.
First of all, I have discovered that if I chop the kale very small, it is so much easier to eat. Secondly, I have found that kale loves acid! The addition of pickled vegetables along with their pickling liquid not only makes the kale taste amazing, it softens it, making it wilted or slightly mushy. One great thing about this recipe is you can make it on Sunday and enjoy it just as much on Thursday, if not more. And since there is no mayonnaise or oil in the dressing, this pickled kale salad makes the perfect picnic or barbecue side dish.
This recipe could not be more simple. There’s a little chopping, then tossing with the juices from the pickled veggies. Easy-peasy! I used a combination of Tillen Farms Pickled Crispy Carrots and their Hot & Spicy Crispy Snap Peas, so it’s slightly sweet with a touch of heat undertone. If you like the flavor of dill, their Pickled Dilly Beans would work well, too.
Gluten Free Pickled Kale Salad Recipe
Ingredients
- 1 bunch fresh kale
- 2 (12-ounce) jars Tillen Farms Pickled Crispy Carrots, juices reserved
- 1 bunch green onions, sliced
- 1 red bell pepper, seeded, deveined, and chopped
- 1 (12-ounce) jar Tillen Farms Hot & Spicy Crispy Snap Peas, juices reserved
- Kosher or fine sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Remove the stalks from the kale and chop the leaves finely. Place in a large mixing bowl.
- Dice the carrots and add to the kale with the green onions, bell pepper, and peas.
- Pour the juice from 1 jar of carrots and the jar of peas over the vegetables and toss to coat. Add a little more of the reserved carrot juice, if needed.
- Season to taste with salt and pepper. Cover and refrigerate for 1 hour or up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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