Easy pickled kale salad recipe

Let's make pickled kale salad today, shall we? I pickle cabbage a lot because this is our traditional Ukrainian way to cook it. In the summer, though, we don't pickle cabbage, because new green cabbage is not as good for pickling as it is for variety of green cabbage salads. One day I received a beautiful bunch of organic kale, and thought, "Why don't I pickle kale?"

Best way to pickle kale


Pickling would make kale more digestable and easy to chew. My main problem with kale is that it is such a hardy leafy green with earthy bitter'ish taste. It is hard to chew and, therefore, no matter how much you want to eat it and stay healthy, it's difficult to eat a lot of kale. How do I prepare kale in a way that makes is soft and not so bitter? The answer was somewhat creative: split the marinade into two parts: liquid and dry. Massage dry ingredients ( salt and sugar) into kale to make it less bitter and put it into the jar. Pour remaining liquid ingredients (water, oil, vinegar) over to marinade kale and make it softer. Voila!

pickled kale in the jar
Pic 1. Pickled kale can be preserved in the jar for a long time. 20 kale leaves = 1/2 750 ml jar.

Where to use pickled kale?

Yes, I agree, it doesn't look super beautiful. Don't judge the book by its cover, though. This is a very tasty, super healthy, and very versatile pickled kale recipe. Here are some ideas how to use it in your everyday cooking:

  • You can eat it right away or three weeks later - it will be just as tasty.
  • Use it in the soups
  • Great in salads, including couscous and tabbouli salads. Below is the recipe for a simple, quick, and tasty salad.
  • Wonderful addition to the tortilla wraps
  • Works well for stew
  • Eat it as is. Boil some potatoes and eat it with the pickled kale.
  • Order kale salads in the vegan restaurants, and compare it to this one. Please do not hesitate to use my "Contact me" form to tell me how much better my humble kale salad is. I appreciate your honest opinion!

Pickling kale is a wonderful way to store it for the future in a very condensed form. When you have to process volumes ( whether from your own productive urban garden, or from the market), this is an ideal way to preserve kale.
This pickled kale salad is vegan, unless you decide to use honey instead of sugar. Enjoy!

pickled kale and cucumber salad

Easy pickled kale salad

  • 1 cup pickled kale
  • 5 radishes, shredded
  • 3-insh long piece of the English cucumber ( or one fresh pickle)
  • 1 tbsp shredded red onion

    Marinade for pickling 2 bunches of kale:
    Remember to set sugar and salt aside and massage them into kale.

  • 1 cup boiling water
  • 1/4 cup white vine vinegar or white vinegar
  • 3 tbsp vegetable oil
  • 3 tbsp sugar ( or 4 tbsp honey as a vegetarian option )
  • 1 tbsp salt


    Pickling kale

  1. Wash kale leaves, discard the stems, shred the kale.
  2. Massage in salt and sugar; relocate into the jar
  3. Pour the marinade over in layers: one half of kale - one half of marinade, then add the remaining kale and the other half of marinade.
    Press the kale into the jar so that there is no air left between the shredded leaves. Put the jar into fridge. It is ready right away, and tastes even better the day after.

    Making salad:

  4. Shred the cucumbers, raddishes, and onion (use Borner slicer to make this process enjoyable and fast)
  5. Mix well in a and add pickled kale. Done!

Want more ideas for using kale? Check out another idea for pickled kale salad: 4 colors pickled kale salad


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