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Crunchy Kale Salad with Creamy Lemon Pistachio Dressing

Recipe from Two Peas and Their Pod

This crunchy kale salad is loaded with kale, cabbage, Parmesan, fresh mint, and green onions, then tossed with a creamy lemon pistachio dressing and topped with crispy pistachio panko breadcrumbs. It's fresh, flavorful, and full of irresistible crunch!
Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Salad
Cuisine: American
Keyword: cabbage, kale, parmesan cheese, pistachio
Servings: 8
Calories: 260kcal

Ingredients

For the creamy lemon pistachio dressing:

  • 1/2 cup roasted salted pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

For the pistachio panko breadcumbs:

  • 1/2 tablespoon olive oil
  • 1/3 cup chopped pistachios
  • 1/3 cup panko
  • 1/8 teaspoon garlic powder
  • Kosher salt, to taste

For the salad:

  • 4 cups finely chopped lacinato kale
  • 4 cups finely chopped green cabbage
  • 1/2 cup freshly grated Parmesan cheese
  • 2 green onions, chopped
  • 2 tablespoons finely chopped fresh mint

Instructions

  • Make the Dressing. In a blender or food processor, combine the pistachios, lemon juice, water, apple cider vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, slowly stream in the olive oil until the dressing is creamy and emulsified. Set aside.
  • Make the Pistachio Panko. Heat the olive oil in a small skillet over medium heat. Add the chopped pistachios, panko, and garlic powder. Cook, stirring frequently, until golden brown and toasted. Season with a pinch of salt and let cool.
  • Prep the Salad Base. In a large bowl, add the kale and cabbage. Toss well to combine.
  • Assemble the Salad. Add the Parmesan cheese, green onions, and fresh mint. Add half of the pistachio panko breadcrumbs. Drizzle with the desired amount of dressing and toss until well coated.
  • Finish & Serve. Top with the remaining pistachio panko breadcrumbs and serve.

Notes

  • Kale: Lacinato kale, also called Tuscan or dinosaur kale, works best here, but curly kale can be used.
  • Pistachios: Use roasted salted pistachios for the best flavor. If using unsalted pistachios, add additional salt to the dressing and panko as needed.
  • Dressing: You may not need all of the dressing. Add it gradually until the salad is dressed to your liking.
  • Panko: Watch the pistachio panko closely while toasting so it doesn't burn.
  • Make ahead: The dressing and pistachio panko can be made ahead. Store separately and assemble the salad just before serving.
  • Serving: The recipe makes a generous salad for 8 as a side dish.

Nutrition

Calories: 260kcal | Carbohydrates: 12g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 214mg | Potassium: 266mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1221IU | Vitamin C: 27mg | Calcium: 118mg | Iron: 1mg