Cook: Umami Kale Salad

Umami Kale Salad


I wanted to like kale salads. I really did. They’re low calorie, low fat, and packed with vital nutrients. But whenever I tried them, they were tough and bland. Then I tried a kale salad at a potluck gathering. It was flavorful and crisp. I had to get the recipe.

The nutritional yeast adds an ‘umami’ or savory flavor. You can find nutritional yeast in your local natural food store. This salad is delicious with bright flavors. Try it for yourself and let me know how you like it in the comments below.

Umami Kale Salad


½ cup seasoned rice wine vinegar
½ cup olive oil
¼ cup soy sauce
½ teaspoon sesame oil
2 teaspoons chili garlic sauce
2 teaspoons toasted sesame seeds
2 tablespoons nutritional yeast
1 tablespoon grated fresh ginger
juice of half a lime
1 teaspoon brown sugar


2 bunches kale, washed thoroughly
2 cups finely sliced red cabbage
2 carrots cut into matchstick-sized pieces
1 red bell pepper, thinly sliced (an orange or yellow bell pepper can be used)
1 small red onion, thinly sliced


Remove the ribs from the kale. Slice kale into thin ribbons – also known as a chiffonade. To slice kale into a chiffonade, stack the leaves, and then roll them up like a cigar. Slice the kale into thin strips. Place the sliced kale into a zip-top bag and seal the top, leaving a one-inch opening for air to escape. Massage the kale by kneading the bag. You will notice that the kale will reduce slightly in volume and become a brighter green.

Soak onion slices in ice water for about 10 minutes, then drain. This will remove some of the pungency and raw “bite” of the onion.

Combine dressing the ingredients in a small bowl, then whisk thoroughly. In a large bowl, combine the salad ingredients. Pour the dressing over the salad and toss until well coated.

About Marion Branch 92 Articles
I'm Marion, a food blogger who creates recipes that make cooking accessible for home cooks.

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