Kale Salad with Cilantro Dressing

4.67 from 3 votes

This vegan Kale Salad with Cilantro Dressing is quick, easy, & filling. Make it for a light, healthy lunch, or to complete any dinner.

Prep Time15

Cook Time10

Total Time25

Servings:

Print Recipe

Ingredients

For the croutons:

3 cups cubed ciabatta bread, about ¾ inch size cubes
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp garlic powder
¼ tsp onion powder

For the dressing:

½ cup olive oil
1 Tbsp Vegenaise, (or mayonnaise if you prefer/are not vegan)
½ tsp salt
½ tsp garlic powder
2 Tbsp fresh cilantro, minced
4-5 tsp lime juice, freshly squeezed

Everything else:

½ cup cashew pieces, raw
3-8 cups shredded kale

Instructions

Make the croutons

Preheat the oven to 375 degrees.
In a small mixing bowl, toss together the cubed ciabatta bread, sea salt, garlic powder, onion powder, and olive oil.
Spread the coated ciabatta cubes out on a baking sheet, and bake at 375 degrees for 5 minutes.
Take the baking sheet out of the oven, toss the bread cubes with a spatula, then bake for an additional 3 minutes.
Take the croutons out of the oven, and let them cool. Croutons are done.

Make the dressing

While the croutons bake, make the dressing.
In a small mixing bowl, whisk together the olive oil, sea salt, garlic powder, and Vegenaise until the olive oil and Vegenaise come together. The mixture should be smooth and slightly creamy.
Now add the cilantro. Whisk until the cilantro is completely incorporated.
Last, add the lime juice. Start with 4 tsp, and whisk to incorporate. Taste, and add an additional tsp of lime juice if desired. It will make the dressing a little more tangy.
Let the dressing sit for ten minutes. Dressing is done.

Toast the cashews

Put the cashews in a skillet over medium heat, and toast for 5 minutes, until the cashews are lightly browned. Shake the skillet occasionally to keep the nuts from burning.

Compile the salad

Note: this salad can be made with up to 8 cups of kale. I find that 3 cups of kale is a good amount to make this salad a side for 2 people, or a meal for 1. I prefer a ratio of 2-3 Tbsp of dressing per 3 cups of kale. (With this dressing ratio, a large, 6-8 cups of kale salad would use all the dressing.)
Place 3 cups of kale in a large mixing bowl, and drizzle 2 Tbsp of dressing over the top. With clean hands, gently massage the dressing into the kale, until the leaves are coated and shiny.
Taste, and add another 1 Tbsp of dressing, if desired.
Now toss in the roasted cashews.
You can toss in the croutons at this point, or serve them on top of each individual salad. Or you can do both.

Serve and enjoy!

Serve this salad alone as a light, but filling lunch. Or serve to complete a dinner. This versatile salad goes great with just about any meal. I like to pair it with my Pasta Pomodoro, Grilled Potato Spinach Quesadillas, or veggie burgers.

Notes

This kale salad is vegan and vegetarian.

This kale salad is gluten-free if you omit the croutons, or use gluten-free bread to make the croutons.

This salad can be made with up to 8 cups of kale. I find that 3 cups of kale is a good amount to make this salad a side for 2 people, or a meal for 1. I prefer a ratio of 2-3 Tbsp of dressing per 3 cups of kale. (With this dressing ratio, a large, 6-8 cups of kale salad would use all the dressing.)

If there's leftover dressing, you can make this salad again later in the week. Leftover dressing is also a great dip for extra croutons or crusty bread.