Kale Slaw Spring Salad

This vibrant kale slaw spring salad combines hearty kale with crisp vegetables and sweet strawberries for a refreshing dish that bridges the seasons perfectly. The unique blend of sesame oil and strawberry puree creates a dressing that transforms simple greens into something special.

I first made this salad when my snowbird parents returned from Florida for our family Easter celebration. The bright colors and fresh flavors became an instant tradition that signals spring has truly arrived in our home.

Ingredients

• 5 cups chopped fresh kale: provides excellent nutrition and hearty texture that stands up well to the dressing
• 3 cups torn romaine: adds lighter texture and mild flavor to balance the robust kale
• 1 package coleslaw mix: convenient time saver that adds instant crunch and color variety
• 1 medium fennel bulb thinly sliced: contributes a subtle licorice flavor that complements the strawberries beautifully
• 1 cup chopped fresh broccoli: adds nutritional power and delightful texture contrast
• 1/2 cup shredded red cabbage: provides gorgeous purple color and additional antioxidants
• 1 cup crumbled feta cheese: delivers creamy tanginess that balances the sweet elements
• 1/4 cup toasted sesame seeds: offers nutty crunch and enhances the sesame oil in the dressing
• 1/3 cup extra virgin olive oil: forms the base of the dressing with its fruity undertones
• 3 tablespoons sesame oil: gives the dressing its distinctive nutty richness
• 2 tablespoons honey: adds natural sweetness that bridges the tangy and savory elements
• 2 tablespoons cider vinegar: provides bright acidity to balance the oils
• 2 tablespoons lemon juice: adds fresh citrus notes that enhance all other flavors
• 1/3 cup pureed strawberries: creates a unique dressing base with natural sweetness and beautiful color
• Fresh sliced strawberries for topping: the perfect finishing touch that reinforces the strawberry flavor

Step-by-Step Instructions

Prepare the greens base:

Combine the chopped kale and torn romaine in a large serving bowl. The contrast between the sturdy kale and lighter romaine creates an interesting texture foundation. Make sure your kale is chopped small enough for easy eating but not so small that it loses its substance.

Add the crunchy vegetables:

Incorporate the coleslaw mix fennel broccoli and red cabbage to the greens. Toss gently to distribute all components evenly throughout the salad. The variety of vegetables creates layers of flavor and ensures every bite offers something different.

Add cheese and seeds:

Sprinkle the crumbled feta cheese and toasted sesame seeds over the vegetable mixture. The feta adds creamy pockets of saltiness while the sesame seeds contribute warm nutty notes. Toss again lightly to distribute these ingredients throughout.

Create the dressing:

Combine olive oil and sesame oil in a medium bowl. The sesame oil provides distinctive nutty flavor that makes this dressing unique so dont substitute it. Whisk in honey vinegar and lemon juice until well combined. The honey helps emulsify the dressing while balancing the acidic components.

Finish with strawberry puree:

Add the pureed strawberries to the oil mixture and whisk until fully incorporated. The strawberry puree not only adds beautiful color but creates a fruity sweetness that ties everything together. Make sure to puree the strawberries completely for the smoothest texture.

Serve properly:

Dress the salad immediately before serving to maintain maximum crunch. Top with fresh sliced strawberries for a beautiful presentation and extra burst of berry flavor in each serving.

The fennel bulb is my secret weapon in this recipe. Most people expect fennel to have an overwhelming licorice taste but when thinly sliced and combined with the other ingredients it adds a subtle sweetness that complements the strawberries beautifully. My mother in law who claims to hate fennel always asks for seconds of this salad without realizing whats in it.

Make Ahead Options

This salad can be partially prepared in advance to make entertaining easier. Chop all vegetables and store them separately in airtight containers up to 48 hours ahead. The dressing can be made up to three days in advance and stored in the refrigerator. Simply bring to room temperature and shake well before using. Combine everything just before serving for optimal freshness and texture.

Kale Preparation Tips

Kale can be intimidating for some due to its tough texture. For the best eating experience remove all tough stems and massage the chopped kale leaves with a small amount of olive oil and salt for about 2 minutes before assembling the salad. This breaks down the tough fibers making the kale more tender and palatable even for those who typically avoid this nutritional powerhouse.

Seasonal Adaptations

While this salad shines in spring with fresh strawberries it can be adapted year round. In summer substitute blueberries or raspberries in the dressing and as garnish. Fall versions work beautifully with pomegranate arils and a pomegranate molasses addition to the dressing. Winter adaptations could include segmented citrus and dried cranberries for a holiday table centerpiece that still delivers fresh flavors.

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Common Queries

→ Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead but add the dressing and sliced strawberries just before serving to keep it fresh.

→ What can I use as a substitute for feta?

You can replace feta with goat cheese or a dairy-free substitute for a similar tangy flavor.

→ How do I toast sesame seeds for this salad?

Heat a dry skillet over medium heat, add the sesame seeds, and stir frequently until golden and fragrant.

→ Can I use a different green instead of kale?

Yes, you can substitute kale with spinach, arugula, or any sturdy green for a slight variation in texture and flavor.

→ How long does this salad last in the refrigerator?

If undressed, the salad can last up to 2 days in an airtight container. Add the dressing just before serving.