Photo Credit: Mark Reinfeld

Curry Kale Salad

Bollywood meets kale in this wholesome salad with Indian spices.

By: Mark Reinfeld

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curry kale salad recipes

Curry Kale Salad

Bollywood meets kale in this wholesome salad with Indian spices.
Course: Salad
Keyword: curry, gluten-free, kale, vegan, vegetarian
Servings: 6 cups
Calories: 260kcal
Author: Mark Reinfeld


  • 4 cups fairly tightly packed stemmed and thinly sliced kale
  • ¾ cup seeded and diced red bell pepper
  • 1 cup fresh or frozen (thawed) corn
  • ½ cup peeled and grated carrot
  • ½ cup pumpkin seeds
  • ½ cup dried currants or raisins (optional)
  • ¼ cup thinly sliced green onion

Simple Curry Dressing:

  • 3 tablespoons sesame oil*
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ tablespoons finely chopped fresh cilantro
  • 2 teaspoons wheat-free tamari or other soy sauce to taste
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin powder (optionally toasted)
  • teaspoon cayenne pepper


  • Prepare the salad: Combine all the salad ingredients in a large bowl and toss well.
  • Prepare the dressing: Combine the dressing ingredients in a small bowl and whisk well.
  • *For an oil-free version, replace the sesame oil with ¼ cup of mashed avocado.Add the dressing to the salad and gently massage the dressing into the kale.


Excerpted from Healing the Vegan WayPlant-Based Eating for Optimal Health & Wellness by Mark Reinfeld. Copyright © 2016. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.


Calories: 260kcal | Carbohydrates: 29g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Sodium: 150mg | Fiber: 5g | Sugar: 3g
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