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The Kale Salad That Actually Tastes Good: This Julienne Kale Salad is one of those recipes that completely changed how I feel about kale. Instead of big, tough leaves, everything is sliced super thin so it turns tender, light, and actually really easy to eat – plus the flavor is balanced so it’s not overly bitter.
This kale salad is fresh, bright, and full of texture- with just the right balance of crisp greens and a simple dressing that soaks in perfectly. I love to make this salad when I want something that feels healthy, but is still really satisfying – and it pairs with just about anything!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How To Make Julienne Kale Salad
Julienne kale salad is a fresh, vibrant salad made with thinly sliced kale, simple dressing, and bright flavors that soften the greens. Light, crisp, and easy to make, this kale salad is perfect as a healthy side dish or a refreshing addition to any meal.
Julienne Kale Salad Ingredients
For this recipe, you will need ingredients for both the salad, and the deliciously tangy mediterranean dressing. Here’s what you will need:
- Kale and lettuce– For a well rounded salad, you will want two types of leafy greens.
- Swiss cheese– You can’t have salad without some cheese. If you aren’t a fan of swiss cheese, you could use mozzarella, provolone, or sharp white cheddar.
- Tomatoes– I cut up two regular sized tomatoes, but you could use cherry tomatoes as well.
- Olives– I love the flavor of green olives, but you could use black or green depending on your preference. Or, if you aren’t a fan, you can leave them out completely.
- Ham– To whip this recipe up easily, use precooked sliced ham and break it up into pieces to put in your salad.
- Parmesan flakes– Also known as shaved parmesan, you can find them at your local grocery store.
- Olive oil– I use extra virgin olive oil due to the fact that it is the healthiest option, but you can use regular olive oil if you choose.
- White wine vinegar– This is classic in mediterranean dressings, but you could also use red wine vinegar or Sherry vinegar.
- Worcheshire sauce– Worcheshire adds a sweet and salty flavor to your dressing.
- Olive juice– I use the juice from canned or jarred olive for this recipe.
- Lemon juice– Fresh is always best, but you can use 2-3 tablespoons of store-bought lemon juice if you prefer.
- Garlic– I mince fresh garlic cloves, but you could use 1 tablespoon of jarred minced garlic as well.
- Spices and seasonings– To add complex flavors to your dressing, you will need dried oregano, salt, and cracked black pepper.
Step-by-Step Kale Salad Method
You will be making the dressing before the salad so all the ingredients have time to permeate. Follow the steps below!
Mix Dressing
Combine the olive oil, vinegar, worcheshire sauce, olive juice, lemon juice, garlic, and spices to a mason jar.
Chop Greens
Slice the kale and lettuce into ½ inch strips.
Julienne Meat and Cheese
Next, julienne the cheese, ham, and tomatoes but cutting into small, thin strips.
Assemble Salad
Add kale, lettuce, cheese, ham, tomatoes, olives, and ¾ of the parmesan cheese in a bowl and toss to combine.
Dress and Toss
Pour dressing over salad, toss well to mix thoroughly. Top with remaining cheese and serve additional dressing on the side.
Tips for the Best Kale Salad
Slice Thin – slice kale very thin for the best texture.
Massage Kale – massage with dressing to soften the leaves and break up the fibers.
Cut Stems – remove thick stems before slicing.
Salt Kale – add a pinch of salt while massaging to help break it down.
Let Sit – let the salad sit for 5–10 minutes before serving.
Add in Extras – add nuts, cheese, or fruit for extra texture and flavor.
Make Dressing Ahead – make the dressing the night before and the flavors will intensify as they combine overnight!
Slice Thin – slice the kale into thin strips. Strips make it easier to eat. If you tear it like lettuce, it will be chewy.
How to Make Kale Salad Taste Better
- Use a bright, acidic dressing (lemon or vinegar)
- Add something crunchy like nuts or seeds
- Balance with a little sweetness (honey or fruit)
- Finish with cheese for richness
Why Thin Slicing Kale Works
Cutting kale into thin ribbons breaks down its tough structure, making it softer, more delicate, and easier to absorb dressing—completely transforming the texture.
What To Serve With Julienne Kale Salad
Julienne kale salad can be served as a side to almost any recipe you choose. Salad goes with just about anything. This salad pairs well with Baked Salmon, a Longhorn Steakhouse Parmesan Crusted Steak, Pan Fried Pork Chops, or any entree you choose. You could also eat this delicious salad as a healthy lunch option.
For more delicious salad recipes, click here.
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Julienne Kale Salad
Ingredients
- 3 stalks Kale, about 3 handfuls of loose kale
- 2 romaine lettuce hearts
- 4 oz Swiss cheese block
- 2 tomatoes
- 1 cup Castelvetrano olives
- ½ lb precooked sliced ham
- 1 cup parmesan flakes
- Mediterranean Dressing
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- 2 tbsp worcheshire
- 1 tbsp olive juice, from canned olives
- 1 lemon, juiced
- 1 tbsp dried oregano
- 1 tsp kosher salt
- 1 tsp fresh cracked black pepper
- 3 garlic cloves, minced
Instructions
- Prepare dressing. Finely mince the garlic. Combine all ingredients in a mason jar and shake vigorously to combine.
- Set aside until ready to use. *tip: make the dressing the night before and the flavors will intensify as they combine overnight!*
- Prepare salad. Slice kale and romaine lettuce into ½” strips. Julienne the cheese, ham, and tomatoes into small strips. Add kale, lettuce, cheese, ham, tomatoes, olives, and ¾ of the parmesan cheese in a bowl and toss to combine.
- Pour ½ of the dressing over the salad and toss to coat. Set aside remaining dressing for serving.
Top with remaining cheese and serve additional dressing on the side. Enjoy!!
Notes
- Slice kale very thin for the best texture—this makes it tender instead of tough.
- Remove the stems before slicing, as they can be fibrous and chewy.
- Massage the kale with dressing for 1–2 minutes to soften the leaves and improve flavor.
- Let the salad sit 5–10 minutes before serving so the dressing can absorb.
- Add a pinch of salt while massaging to help break down the kale faster.
- For extra flavor and texture, mix in nuts, seeds, cheese, or dried fruit.
- This salad holds up well and can be made a few hours ahead or even the day before.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kale Salad FAQs
Nope! This recipe does not require any baking or cooking of any kind. However, if you don’t have precooked ham slices, you can cook a ham or use leftover ham.
From chopping and cutting to making the dressing, the whole process is only going to take you about 15-minutes. Whip it up for an easy side or quick lunch.
Once fully prepared, you can store leftover kale salad with Mediterranean dressing in an airtight container in the refrigerator for up to 3-days. Keep in mind that the dressing will soften the leafy greens as it sits, so sometimes it only lasts 1-2 days depending how old the kale and lettuce are.
Julienne refers to how you will cut your ingredients for the salad. It means to cut into thin strips. For this recipe, you will cut the cheese, ham, tomatoes, lettuce, and kale into thin strips rather than cubes.
Thin slicing and massaging the kale with dressing helps break down the fibers, making it more tender and flavorful.
Yes. Kale is packed with vitamins, fiber, and antioxidants, making it a very nutritious option.
Yes. Kale holds up well and can be made several hours ahead—even a day in advance.
Yes, massaging kale helps soften it and improves texture, especially for raw salads.
How much is a ” stalk ” of kale?
When you buy kale at the store it comes in stalks, if you are buying a big bag of kale I would say one reasonable handful is the same as a stalk. Hope that helps!
What kind of olives are you using?
I like Castelvetrano olives in this salad but you can use any kind of brined olive.