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Whole Earth Kale Salad


"This is an awesome way to use kale in a delicious salad."
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1 h 35 m servings 289 cals
Original recipe yields 12 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 783 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring the brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, place a cover on the saucepan, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Spread the rice onto a large platter and chill in refrigerator until cooled completely.
  2. Gently toss the cooled rice, diced tofu, tamari almonds, sesame seeds, chopped kale, red cabbage, shredded carrot, chopped flat-leaf parsley, and chopped dill together in a large mixing bowl.
  3. Whisk the lemon juice, tamari soy sauce, olive oil, garlic, and mustard together in a small bowl; season with salt and black pepper.
  4. Drizzle the dressing over the rice mixture; toss gently to coat evenly.

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Read all reviews 12
  1. 17 Ratings

Most helpful positive review

This recipe was definitely colorful and a nice change from the usual. I did omit the tofu and almonds and used dried dill and parsley instead of fresh (all to save some $). I also don't like kal...

Most helpful critical review

I followed the recipe exactly and wanted to love this salad based on all the healthy, fresh ingredients and lovely colors. The salt from the soy sauce in the dressing was overpowering in my opin...

Most helpful
Most positive
Least positive

This recipe was definitely colorful and a nice change from the usual. I did omit the tofu and almonds and used dried dill and parsley instead of fresh (all to save some $). I also don't like kal...

I made this recipe for a party and left with an empty bowl and yummy compliments. I used black sesame seeds and a bit of fresh lime juice because I didn't have enough fresh lemon juice. Everyone...

Good and Different enough that I will make again for variety sake. I prefer the kale with quinoa instead of rice as in a salad from this site. The cabbage kind of got in the way of the other fla...

The best kale salad everrrrrr. Didn't use tofu and added a bit of extra olive oil in the dressing. The fresh herbs really do make a difference and the dill especially makes it really special. ...

I used quinoa instead of brown rice, but next time I would use the rice. Probably a brown rice and wild race blend. I would also try upping the ratio of parsley and almonds and adding honey to...

I thought I was going to hate this recipe. But I was so wrong. I made tamari almonds from scratch since I didn't have any but added a little wasabi...this was genius since now I have leftover al...

Taste much better a day or two later. I omitted the tofu because of not liking the texture. Instead I doubled the amount of carrots, kale and cabbage. I listened to other reviews and cut the tam...

This is sooo good! I added 2 cups chopped spinach.Didn't have almonds, and used regular light soy. Healthy. Colorful. Delicious. I will try it with all listed ingredients next time.

Used wild rice