Kale and Red Cabbage Salad with Sesame Dressing
This is a sturdy salad, the kind that holds up. Kale and red cabbage are both tough enough to sit in dressing without wilting, so it doesn't collapse the way a lettuce salad does an hour after you make it. That makes it ideal for lunch you pack ahead, a potluck bowl, or a side that has to wait on the counter while the rest of dinner finishes.
Grilled corn is what sets it apart. Charring the ears before cutting off the kernels adds a smoky-sweet note that plays against the crunchy cabbage and the bold sesame dressing built on French Made Easy. It's vegan, gluten-free, and dairy-free, and the more it sits, the better the kale gets as the dressing softens it just enough.
Ingredients
- 1-2 tsp French Made Easy
- ½ head red cabbage, julienned
- 6-7 stalks kale, stems removed, julienned
- ¼ cup pine nuts, toasted
- ½ cup yellow tomato, diced
- 1 cup fresh corn kernels from grilled ears (or frozen)
Ingredient notes & swaps
- **Kale:** Strip the tough stems and julienne the leaves thin so they're easier to eat and quicker to tenderize in the dressing. Lacinato (dinosaur) kale is a little softer than curly.
- **Red cabbage:** Julienned thin, it brings the crunch and color that hold up over time. Green cabbage works but red looks better and is slightly sweeter.
- **French Made Easy:** The all-natural, gluten-free herb blend is the backbone of the sesame dressing, seasoning it in one step. Grab a jar of French Made Easy to build the dressing.
- **Grilled corn:** Fresh grilled corn is worth the step for the char, but frozen corn works in a pinch — just skip the grilling.
- **Pine nuts:** Toasting them in a dry pan brings out their flavor and adds crunch. Toasted almonds or sunflower seeds are easy swaps. The salad is vegan and dairy-free as written.
Directions
- Grill ears of corn with husks on over hot coals about 10 minutes. Let cool, then cut kernels off the cob.
- Toast pine nuts in a dry pan over medium heat until golden. Set aside.
- Julienne the kale and red cabbage. Dice the tomatoes.
- Make the sesame dressing: combine all dressing ingredients with French Made Easy in a squeeze bottle or bowl. Shake or whisk well and chill.
- Toss salad ingredients together, dress to taste, and serve.
Why this works
Two techniques carry this salad. First, massaging or simply letting the dressing sit on the kale breaks down its tough fibers — raw kale is bitter and chewy, but a little time in an acidic, oily dressing tenderizes it and mellows the bitterness. Second, grilling the corn in the husk steams the kernels while the char builds flavor, so you get sweet, smoky corn instead of the flat taste of raw or boiled kernels. The sesame dressing is intentionally strong in the bottle because sturdy greens need an assertive dressing to season all the way through; it balances out once tossed.
What to serve it with
Serve it as a crunchy side next to grilled proteins, or bulk it into a full lunch with chickpeas, avocado, or leftover chicken. Because kale and cabbage don't wilt, it's a strong make-ahead bowl for meal prep and a reliable potluck contribution that survives the drive. Dress it lightly to start — you can always add more — and let it sit ten minutes before serving so the kale softens and takes on the sesame flavor.
Tips
- Frozen corn works in a pinch — just skip the grilling step.
- The dressing tastes strong on its own but balances perfectly once tossed with the salad.
- Massage the dressing into the kale with your hands for a minute — it tenderizes the leaves and cuts the bitterness faster than just tossing.
- Watch the pine nuts closely while toasting; they go from golden to burnt in seconds and can't be saved once scorched.
FAQ
Can I make this salad ahead of time?
Yes, this is one of the few salads that gets better with time. Kale and red cabbage are sturdy enough to sit in dressing without wilting, and the kale actually softens and improves. Dress it up to a few hours ahead, or keep the dressing separate and toss just before serving for maximum crunch.
Do I have to grill the corn?
No. Grilling adds a smoky char that's great, but frozen or canned corn works fine — just skip the grilling step and add the kernels straight in. If you want some char without a grill, blister the kernels in a hot dry skillet for a few minutes.
How do I make raw kale less bitter and tough?
Strip out the tough center stems, slice the leaves thin, and massage them with the dressing for a minute or two. The oil and acid break down the fibers, mellow the bitterness, and give you tender leaves instead of chewy ones.
Is this salad vegan and gluten-free?
Yes to both, as written. It's all vegetables, seeds, and a sesame dressing seasoned with French Made Easy, which is gluten-free. There's no dairy, meat, or wheat in it, so it fits vegan, dairy-free, and gluten-free eaters.
Nutrition
Estimated per serving · values are approximate.