Kale and carrot salad with Parmesan is a delicious salad that is easy to make and delicious. The perfect side dish or light meal.
Like many of the recipes on my site, this shredded carrot salad with kale and parmesan was inspired by a trip. This particular trip was to Santa Fe, New Mexico a few years ago. I stopped at a local restaurant after landing to grab a quick bite to eat for breakfast and this was served on the side with an order of eggs.
This was the best kale salad I ever tasted and it surprisingly had only a few ingredients. This is a raw kale salad with parmesan and carrots and it has some basic ingredients added to soften up the kale and make it so delicious.
What you will need
- Kale (preferably Lacinato kale because it is smoother). Finely chopped into ribbons.
- Carrots. Shredded.
- Parmesan. Parmesan adds that salty bite to the dish.
- Rice wine vinegar (the seasoned kind): The seasoned rice wine vinegar adds a touch of sweetness
- Olive oil
Recipe Note:
Because this carrot and kale recipe has only a few ingredients, make sure you are using good quality ingredients and real Parmesan.
How To Make Kale and Carrot Salad With Parmesan
Making this salad is so simple. Just wash the veggies first then dry them well. I then like to cut the kale off of the stems and chop it into thin ribbons. This is the only part that takes any time at all.
For the carrots, just grate them on a cheese grater along with some Parmesan. Toss it all together with the dressing and done!
This shredded carrot salad with kale and Parmesan is not at all bitter because of the seasoned rice wine vinegar that is added to it. It is actually a little sweet with a little saltiness from the cheese. It is really a delicious mix of flavors.
Serving Ideas
- I love this served as a side to my eggs (like how I was served it in Sante Fe, New Mexico).
- This makes a great side dish for meats and seafood like grilled tuna, crispy chicken breasts, or even quick seared pork chops.
- Serve this as a side to go along with sandwiches. I like adding to my rotisserie chicken sandwiches.
- Eat it just on its own! In the summer I love making this kale salad because it is light and full of nutrients that keep me going during those longer summer days.
There are so many ways you can make use of this delicious salad.
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Kale and Carrot Salad With Parmesan
Ingredients
- 2 bunches of kale preferably Lacinato kale
- 2 carrots coarsely shredded
- ¼ cup Parmesan coarsely shredded
- 2 tablespoon Extra Virgin Olive oIl
- 2 teaspoon seasoned rice wine vinegar
Instructions
- Clean and dry your kale and carrots.
- With a carrot peeler, peel the outer layer of your carrots.
- Now with a box grater or a grater with a coarse setting, grate your carrots and add to a large bowl.
- Grate ¼ cup of Parmesan with a coarse grater and add to the bowl.
- Cut the kale leaves off the stems of the kale.
- Stack your kale leaves on top of each other and cut them into ½ inch ribbons.
- Add your kale to the bowl with the carrots and Parmesan.
- Now add your olive oil and seasoned rice wine vinegar.
- Toss well.
- Let sit for at least 15-30 minutes.
- Enjoy!
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Barbara Handle says
This is very good!! Made it for lunch I did not add the rice vinegar I just used the olive oil and it was still very good. I am going to make this again.
Melissa Oleary says
Hi Barbara. So glad you enjoyed it. I love making this for lunch too 🙂