American Vinegar Works Kale Salad with Red Onions
We just can’t get enough of this simple kale salad. It is super easy, versatile, and makes for a fantastic healthy weekday side dish or meal prep base that holds up beautifully in the fridge.
Featured Ingredients
This recipe features our crisp Cranberry Apple Cider Vinegar and premium California Extra Virgin Olive Oil, opens in a new tab. Looking for a different flavor profile? You can easily substitute it with any of our other fruit-forward Apple Cider, opens in a new tab and wine vinegars.
Why Massaging Kale Matters
- Softer Texture: Drizzle your kale leaves with a splash of olive oil and a pinch of salt, then use your hands to firmly massage the leaves for 2 to 3 minutes until they turn dark green and tender.
- Better Flavor Absorption: Massaging breaks down the tough fibrous structure of raw kale, allowing our Cranberry Apple Cider Vinegar to soak in and fully brighten up the salad.
Which vinegar to use, and why
Kale is tough and needs acid to break it down. Cider vinegar does that and brings fruit rather than only sourness. We use 19.53 Miles From The Tree Apple Cider Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
One of the few salads that improves after dressing. Give it twenty minutes before serving.
What to cook next
Try Kale & Pretzel Salad, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
