Wild rice, red cabbage and kale salad

Wild rice, red cabbage and kale salad


1 person made this

About this recipe: 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.


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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