Start by washing the kale leaves thoroughly under cold running water to remove any dirt or debris.
After washing, ensure the kale is dried by patting it with paper towels or using a salad spinner.
Remove the tough stems* by firmly grasping the base of each leaf and pulling them away or by cutting along both sides of the stem with a knife.
Finally, chop the leaves into small, bite-sized pieces, tearing them by hand or using a knife.
How to Make Vegan Kale Salad
Once you have prepared the kale leaves for the salad, you need to massage the kale!
Pour a few tablespoons of balsamic dressing over the kale.
Knead the kale with clean (or gloved) hands for 4 to 5 minutes until the kale is reduced in volume and is slightly shiny from the dressing.
Occasionally taste the kale as you massage it to gauge its texture, as the longer you massage, the more tender it will become. Add more dressing to taste.
Portion the salad into individual serving bowls and top it with sliced apples, roasted chickpeas, and chopped walnuts.
Notes
See more expert tips, pictures, and variations above for the best kale salad recipe!Yield: 2 to 4 large salads or 4 to 6 side saladsStorage: This vegan kale salad can last for at most 3 days in an airtight container in the refrigerator.Kale Stems: Hold on to the kale stems to make vegetable broth or finely chop them and add them to stir-fries.Dressing: I made this recipe using oil-free balsamic vinaigrette, but you could use a store-bought dressing. Another dressing like maple Dijon vinaigrette. A simple lemon dressing or tahini dressing would also be great.