Wild rice, red cabbage and kale salad

    1 hour 5 min

    This is a wonderful and colourful salad for a crowd. It's made with wild rice, kale, red cabbage, red pepper, fennel and a lemon dressing. It works for any time of the year and earns lots of comments whenever I serve it. It also keeps wonderfully, so make it ahead of time with no hesitation. If desired, crumbled blue cheese, toasted and chopped hazelnuts, and/or sliced radishes are welcome additions to this salad.

    2 people made this

    Serves: 12 

    • For the dressing
    • 120ml freshly squeezed lemon juice
    • 60ml extra-virgin olive oil
    • 2 teaspoons Dijon mustard
    • salt and freshly ground black pepper to taste
    • For the salad
    • 1.2 litres water
    • 320g uncooked wild rice
    • 1 teaspoon butter
    • 350g finely sliced red cabbage
    • 2 large red peppers - seeded, cored, and chopped
    • 2 bulbs fennel, trimmed and chopped
    • 2 bunches kale, leaves stripped from stems and torn into pieces
    • 1/4 lemon, juiced, or to taste

    Prep:15min  ›  Cook:35min  ›  Extra time:15min cooling  ›  Ready in:1hr5min 

    1. To make the dressing: Whisk lemon juice, olive oil, Dijon mustard, salt and pepper together in a large bowl until dressing is smooth.
    2. Bring water, wild rice and butter to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
    3. Combine sliced red cabbage, red peppers and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the red cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

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    Reviews in English (13)


    I only had Trader Joes Black Rice when I was ready to make this salad, I thought it was wild rice until too late, my mistake. It made the whole salad purple, which is pretty and very UW (go Huskies!) My fennel bulb was huge so I only used one. I think fennel is what made the salad so interesting and different - I make and eat kale salads all the time, I love to make them on Sunday and take them to work for lunch all week. Thanks for another winner, Scandogirl, it was delicious and held up well all week. BTW, My husband had to sprinkle his with cayenne, which I admit was good too, he used just a pinch so not hot, just a little different flavor.  -  28 Jan 2015  (Review from Allrecipes US | Canada)


    This is fabulous by itself but I had some mushrooms and a baked chicken breast I wanted to use. I browned one cup sliced mushrooms, 1 clove garlic and 1 chicken breast sliced in olive oil. I added juice of 1 lime and then mixed with wild rice and topped the salad with it. Next time I am going to add some grape tomatoes and grated cheese. Really quick to fix and I will definitely be making it again! Thanks for submitting!  -  13 Aug 2015  (Review from Allrecipes US | Canada)


    yummy! better than i thought it would be!  -  10 Jun 2015  (Review from Allrecipes US | Canada)