This was my first kale salad. I usually cook kale, but I thought I would give it a try in a salad.
3 cups chopped kale
1 cup shredded red and green cabbage
1 cup shredded carrots
2 slices turkey bacon – cooked crisp and crumbled
1/4 cup crumbled blue cheese
1/4 tsp salt
olive oil and vinegar (I typically use white wine vinegar) (to taste)
Place kale in a large bowl. Massage kale by gently rubbing it for a minute or two – too soften it.
Toss with a little oil and vinegar – just enough to coat it a little, but not drench it.
Set aside for 15 minutes or so.
Add the rest of the ingredients to the bowl and toss. Add a little more oil and vinegar if desired.
*Optional* – top with some raisins and sliced almonds.
Founder at Happy Gut For Life
Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.
Latest posts by Sherry Lipp (see all)
- Pizza Beans: The Grain-Free One-Pot Meal You Need to Try - May 7, 2026
- SCD Carrot Cake Bars with Yogurt Cream Cheese Frosting - March 29, 2026
- SCD “Oreo-Style” Vanilla Sandwich Cookies - November 17, 2025
what a beautiful looking salad!