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Purple Kale Salad with Rainbow Chard

by The Devil Wears Salad

Yes, We Still Eat Kale and Yes, It Is Delicious! This Purple Kale Salad Mixed Through with The Umami Flavours of The Miso Mayonnaise Dressing Will Convert the Haters. Not Only Does It Taste Good but The Vibrant Colours Make for A Stunning Looking Salad!

Purple Kale Salad with Rainbow Chard.

Do People Still Eat Kale?

Kale went through a period of immense popularity. Dubbed as a superfood, and rightly so as it is an excellent source of vitamins A and C, iron, calcium, magnesium, potassium, protein, carbohydrates and dietary fibre, kale became the healthy go to vegetable. Kale was in everything. From smoothies, to stir fries to salads.

After a few years, it was inevitable that everyone got “kaled out”. We started rolling our eyes at kale chips and people finally admitting that it felt like they were eating grass and they hated it all along. Kale although can be found in abundance, is no longer as popular as it once was.

But for the die-hard fans, kale is still very much a vegetable they consume on a regular basis. I for one like kale but don’t necessarily include it into my diet or recipes very often. But when I do, I’m often surprised how delicious they can be and wonder why I don’t use it more.

So yes, we do still eat kale. Judging by the fact that they are still readily available in supermarkets all year round and in its many different varieties, people do really eat kale.

And by the way, kale chips are actually super yummy! If you haven’t had it for a while, give it a go again. You’ll wonder why you ever stopped!

What Is Purple Kale?

Purple kale is correctly named Redbor kale. It has deep purple serrated leaves and is the most stunning variety of all the kale. In the past, purple kale was perhaps used more for ornamental purposes due to its fibrous stems and tough leaves but we have learnt to make it edible.

Purple kale is available all year round with a peak season during the winter months. Like all purple vegetables, the purple hues are most prominent when the climate is cooler.

Purple kale is absolutely stunning with the deep purple, violet and sometimes reddish hues in the veins, stems and leaves. You can even use it as décor under sides and salads if you don’t wish to consume it.

Purple kale

How to Soften Kale?

If you wish to eat kale of any kind, raw, you have to give it a little love. The purple kale in particular has a tougher leaf compared to its green counterparts.

Remove the leaves from the centre rib. The rib is too fibrous to eat raw so I tend to discard it.

Pour in some olive oil and coat the leaves thoroughly. You can add salt and lemon juice at this point too if you wish. Then massage the kale for 10 minutes. And by massage, I mean really get into the leaves and rub them with olive oil. As they are so tough, you don’t need to be gentle.

When I first tried this method, I have to admit I thought it was ludicrous that I had to massage a vegetable. But I had jumped onto the kale bandwagon all those years ago so I was willing to try anything. I was pleasantly surprised what a difference that actually made. Not only does it breakdown the cell structure, you’ll find that the flavour is also gentler.

I kid you not! Give it a go!

What Is Rainbow Chard?

Rainbow chard is simply Swiss chard of varying colours sold in a bunch. A normal bunch will usually consist of white, red, golden and even deep pink Swiss chard.

They can last a couple of days in the fridge before the leaves start to wilt. If you’re choosing to eat the rainbow chard raw, you should consume them on the day you purchase them. Make sure you give them a good wash as it does tend to house some dirt in the curvature of the stem.

The colours are simply magical and they are so vibrant. Do note however that when you boil it, the colours do fade. They are nonetheless still a wonderful addition to any salad and this rainbow chard salad recipe is no exception.

Rainbow chards and purple kale salad

Why I Love Purple Kale Salad with Rainbow Chard and Grapes

It is quite hard to walk past both the purple kale and the rainbow chard without thinking they are such beautiful vegetables. But as much as purple kale is so vibrant on its own, I didn’t want to present a salad of nothing but purple. Enhancing it with a rainbow of colours and also a softer vegetable was going to make the kale so much more edible.

I added the grapes to give it pops of sweetness. But it’s the umami miso mayonnaise dressing that’s the winning flavour in this purple kale salad. The ginger adds a subtle warmth whilst the creamy texture of the dressing softens the overall texture of the kale.

How to Make Purple Kale Salad with Rainbow Chard and Grapes

How to Prepare the Purple Kale

Wash the purple kale thoroughly and using paper towels, pat them dry.

Rip the leaves off from the rib. The rib is too tough and fibrous so they are to be discarded. If the leaves are in really large pieces, just tear them apart to make them smaller.

In a medium sized prep bowl, add 1 tbsp of olive oil to the purple kale leaves. You can also add salt and lemon juice if you wish but olive oil is more than sufficient. Massage the leaves for 10 minutes and do so quite forcefully. The leaves are tough so you don’t have to be gentle.

If you don’t want the leaves to be so oily, grab a paper towels and run it through the leaves to absorb some of the oil. It will then be dryer and perhaps more to your liking.

How To Prepare The Rest Of The Salad

Wash the rainbow chard thoroughly. Cut it diagonally from the stem to the leaves. Bring a medium sized pot of water to the boil. Add the rainbow chard and boil for 2 minutes. Remove and run under cold running water to stop the cooking process. Pat dry and set aside.

Wash and pat dry the black seedless grapes. Cut them in half or thirds, depending on how big they are.

Dice the orange capsicum into small pieces.

Purple Kale, Rainbow Chard and black grapes

How to Prepare the Dressing

Peel and grate the ginger to yield ¼ tsp.

In a large mixing bowl, add mayonnaise, white miso paste, ginger, soy sauce and juice of ½ lemon. Season with salt and pepper. Mix until it is well combined.

How to Assemble the Salad

If you’re an avid follower of ours, you’d know that I don’t often toss my ingredients all together. But in this instance, that’s exactly what I’m doing.

In a large mixing bowl, place all the ingredients and the dressing together and toss it until well combined.

On a gorgeous serving platter, pile the mixed salad in a big heap and serve.

This salad will no doubt satisfy your kale loving friends and how good are these fresh ingredients all mixed through with this strong umami flavoured dressing? The saltiness of the miso, the bite of the ginger and the tartness from the lemon all make this rainbow chard salad oh so delicious!

That’s all!


More Light Side Salad Recipes:

Prawn and Avocado Salad with Golden Kiwi

Salad of Dutch Carrots, Hummus and Soft-Boiled Eggs

Roasted Beetroot Salad with Tangelo and Pine Nuts


Purple Kale Salad with Rainbow Chard.


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Purple Kale Salad with Rainbow Chard.
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Purple Kale Salad with Rainbow Chard

Yes, We Still Eat Kale and Yes, It Is Delicious! This Purple Kale Salad Mixed Through with The Umami Flavours of The Miso Mayonnaise Dressing Will Convert the Haters. Not Only Does It Taste Good but The Vibrant Colours Make for A Stunning Looking Salad!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Salad
Cuisine: International
Keyword: Cooked Salad, Easy, Light Sides
Dietary: Dairy Free, Low FODMAP, Nut Free, Vegetarian
Food Group: Fruit, Vegetables
Servings: 4
Calories: 281.59kcal
Author: Amy Chung

Ingredients

Salad

  • 1 purple kale
  • ½ rainbow chard
  • ½ orange capsicum
  • 300 g black grapes, seedless
  • 1 tbsp olive oil
  • salt, to taste
  • pepper, to taste

Dressing

  • ½ lemon, juiced
  • ½ cup mayonnaise
  • ¼ cup white miso paste
  • ¼ tsp ginger, grated
  • ¼ tsp soy sauce

Instructions

Salad

  • Rip the leafy part of the kale off the rib. Discard the rib. Place the leaf in a medium sized bowl, add 1 tbsp of olive oil and massage the leaves for 10 minutes until it softens.
  • Wash the Rainbow chard thoroughly. Cut it diagonally from the stem to the leaves. Bring a medium sized of water to the boil. Add the rainbow chard in for 2 minutes. Remove and run under cold running water to stop the cooking process. Pat dry and set aside.
  • Wash and pat dry the black seedless grapes. Cut them in half or thirds, depending on how big they are.
  • Dice the orange capsicum into small pieces.

Dressing

  • Peel and grate the ginger to yield ¼ tsp.
  • In a large mixing bowl, add mayonnaise, white miso paste, ginger, soy sauce and juice of ½ lemon.
  • Season with salt and pepper.
  • Mix until it is well combined.

Assembly

  • In a large mixing bowl, add the dressing in with all the other ingredients and toss well.
  • Place the mixed salad onto a large platter and serve.

Notes

  • You can substitute purple kale for green curly kale. Green kale will also need to be massaged.
  • This salad will transport well if you’re bringing it to a party but only mix the dressing in with the ingredients when it’s time to eat.
  • Substitute the soy sauce with tamari to make this salad gluten free.
  • You can use green or red seedless grapes if you’re unable to find black grapes. Although the green grapes won’t be as sweet.
  • The orange capsicum provides additional colour. Other coloured capsicum will of course be ok to use.

Nutrition

Calories: 281.59kcal | Carbohydrates: 17.9g | Protein: 3.47g | Fat: 22.77g | Saturated Fat: 3.53g | Cholesterol: 11.76mg | Sodium: 886.08mg | Potassium: 274.61mg | Fiber: 4.7g | Sugar: 2.63g | Vitamin A: 1190.83IU | Vitamin C: 31.25mg | Calcium: 48.24mg | Iron: 0.94mg
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