Red Kale and Carrot Salad with a Creamy Vegan Strawberry Sage Dressing
Red Kale & Carrot Salad with Strawberry Sage Dressing
Summer is all about the salad. Fresh vegetables are everywhere so there’s no reason to avoid one of the healthiest meals you can eat. This easy and delicious salad with red kale and carrots with a creamy vegan strawberry sage dressing is exactly what your body needs at the end of a hot day.
My vegetable garden is overflowing with fresh herbs and veggies right now, and my sage plants are looking so gorgeous that I’ve been throwing a few velvety leaves in almost everything lately. This sage, mint, and strawberry salad dressing is a result of a strawberry sage wrap that I created while eating a handful of strawberries as I was watering my garden beds. I picked a big leaf and wrapped it around a sweet and juicy strawberry, and it was kismet.
This salad is one of the easiest salads you’ll ever make because you can make it in your food processor. No knives, no chopping, no mess. Just massage your kale, tear the leaves off of the stem, put it in the processor, add your peeled and quartered carrots, and pulse until you get the consistency that you like.
Once the salad is ready you can transfer it to a large bowl, rinse out the processor bowl, and puree the strawberries, plain vegan yogurt, sage, mint, and the rest of the ingredients until it’s smooth and creamy. Then toss it in the salad until it’s completely coated with the sweet dressing.
One bunch of kale makes enough salad for a meal for two people or as a side for four to six people, depending on how much salad each person wants. I ate mine as a meal with a slice of whole grain bread and it was perfectly satisfying.
Did you know that kale is one of the healthiest leafy vegetables that you can eat? Some say it offers more benefits than spinach. It’s thought to help prevent diabetes, heart disease, and cancer, and it’s great for bone health, digestion, and healthy skin and hair. If you want to read more about the health benefits of kale just click here.
This super salad also has carrots in it, another superfood. We all know that the beta-carotene in carrots is good for our vision, but did you know that carrots are also thought to help prevent diseases such as, prostate cancer, leukemia, colorectal cancer, and lung cancer? Pretty amazing for such a sweet and crunchy veggie. Click here to learn more.
As wonderful as the red kale and carrot salad is, it’s the dressing that makes it spectacular. The flavor combination of the sweet strawberries, savory sage, fresh mint, and tangy lemon is so refreshing. The dairy-free almond yogurt is the perfect base for this strawberry sage and mint salad dressing, because the creaminess of it softens the crunchiness of the slaw.
If you’re looking for a super easy, fast, and healthy salad with a decadent strawberry salad dressing, this is what you’ve been looking for.
Notes for the Kale: I always massage my kale before chopping because it breaks down the fibers and makes it easier to eat. Make sure you remove the stem before chopping.
Notes for the Salad: You can use a knife to chop the kale and carrots, but if you have a food processor you can cut your work load in half. Use the pulse button on your processor so you have control over how small you want to chop the kale and carrots.
Notes for the Dressing: If you want a sweeter dressing add more strawberries and if you want a tangier dressing add more lemon juice. I added more salt to my dressing because I thought it needed it. The recipe calls for ¼ of a teaspoon to start. Add more if you think it needs it, or, you can omit it if you don’t eat salt.
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Serves 2 large servings
An easy, quick, and healthy kale and carrot salad with a creamy, sweet, and delicious strawberry sage dressing with a hint of mint.
10 minPrep Time
10 minTotal Time
Save RecipeIngredients
- 1 large bunch of red kale – massaged and stems removed
- 2 large carrots – peeled and quartered
- For the dressing:
- 1 5 ounce container of plain almond yogurt ( I used Kite Hill brand)
- 2 large sage leaves
- 2 mint leaves
- 2 large strawberries – stem removed
- 3 tablespoons of lemon juice
- ¼ teaspoon of salt – add more if you feel it’s needed, or you can omit if you are on a salt free diet
Instructions
- Add the kale and carrots to the bowl of your food processor and pulse until they’re chopped to the consistency you desire. I like my slaw chopped fine, if you like the pieces larger that’s fine too. Transfer to a large salad bowl and rinse the processor bowl for the dressing.
- For the dressing:
- Add the yogurt, strawberries, sage, mint, lemon juice, and salt to the food processor and blend until smooth and creamy. NOTE: Add another strawberry if you want it to be sweeter, add more lemon juice if you want it extra tangy, add more salt if desired, or omit if you don’t eat salt.
- Pour the dressing over the salad and toss well until it’s completely coated.
- Enjoy!
Here’s a picture for your pinning pleasure!
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