Wine Dharma

DharMag March 2015 Spring recipes: kale salad with grapefruit and ginger

Kale salad, black cabbage recipe with grapefruit and ginger. Spring recipe. Here is a tasty, but very light, recipe: a spring salad of kale with grapefruit and ginger. Excellent as an accompaniment to a fish fillet steamed, but also as a main dish for a light dinner, if you add a few cubes of cheese.

Exactly, kale, black cabbage. I assure you that raw eaten as salad is even better than cooked in the classic soup ribollita. The top is black cabbage gruel, but don’t worry, in the coming days we will provide you a mouth-watering recipe!

Not to mention that this delicious salad is packed with vitamin C, iron and purifying substances best to fight colds and various influences. Here is the recipe!

Ingredients to make the kale salad

recipe for 4


  • 240 g Kale
  • 1 pink grapefruit
  • 100 g blackberries
  • 100 g red grapes
  • 2 carrots
  • 1 tablespoon fresh ginger


  • 1 tablespoon of mayonnaise
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fresh coriander
  • 1 tablespoon of mustard
  • 1 tablespoon of vegetarian oyster sauce
  • 100/125 ml of olive oil

How to prepare the kale salad:

Finely chop the kale, peel and grate the carrots and chisel cut the fresh ginger; add the grapefruit segments, grapes and blackberries.

To prepare the vinaigrette: mix the mayonnaise with soy sauce, mustard, vegetarian oyster sauce and the chisel cut coriander. Gently pour the olive oil and whisk vigorously. Add the dressing to salad.

Recipe courtesy of Lionel Flaget.

Photo credits