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Kale, Mango, and Almond Salad with Honey Ginger Dressing

Tina Wasserman
kale, mango, and almond salad

This recipe is featured in Tina Wasserman's newest book, Entree to Judaism for Families, filled with tools to help children learn to cook with confidence, with clear, step-by-step instructions for every recipe and tips for adults to make the experience safe and rewarding.

Together, kale, mango, and almonds create a terrific salad for a hot summer day enjoyed with a slightly sweet salad dressing that complements the flavors.

Kale is a member of the cruciferous vegetable family and is a relative of broccoli, cabbage, cauliflower, and bok choy. It is grown in Israel and has become very popular because scientists have discovered its importance in promoting good health. The mango tree is a distant relative of the cashew and pistachio trees, and its origins lie in southern India. Today there are hundreds of mango varieties in the world. Shelly, Omer, and the very popular Maya mango were developed in Israel over sixty years ago. Almonds have always been associated with the Land of Israel, and almond trees are the first to flower in Israel when Tu Bishvat is celebrated.  

During Passover, use products that are labeled Kosher for Passover, and substitue wine vinegar or sherry vinegar for the rice wine vinegar, and leave out the corn oil.  

1 pound fresh kale or 10 ounces baby kale
1 mango
1/3 cup dried sweetened cranberries or cherries
1 ounce candied ginger, about 1/4 cup slivered (optional)
1/2 cup slivered almonds, roasted
1/2 cup prepared mayonnaise
2 tablespoons wildflower or clover honey
2 tablespoons rice wine vinegar or any light fruit vinegar (e.g., apple cider vinegar, pear vinegar)
1 tablespoon canola oil or corn oil (leave out during Passover)
1/2 teaspoon powdered ginger
  1. If using whole kale leaves, pull the leaves off of the stems, and then layer the leaves on a cutting board. Using a chef›s knife, cut thin strips of kale, and place them in a 4-quart mixing bowl. You should have about 12 cups.
  2. Carefully cut the mango in half using a 5-inch utility knife or a special mango cutter. Remove the peel, and cut the mango into 1/2-inch cubes. Add the mango to the kale.
  3. If using the candied ginger, carefully cut the chunks into slices and then into thin sticks using a paring knife. Add to the kale mixture. Add the roasted almonds, and then refrigerate the salad until ready to serve.
  4. To make the dressing, place the mayonnaise in a 1-quart mixing bowl. Using a bar whisk, whisk the mayonnaise until it is smooth.
  5. Add the remaining dressing ingredients to the mayonnaise, and whisk until smooth. Refrigerate until ready to use.
  6. When ready to serve, toss the salad with enough dressing to coat all of the ingredients but not make it soupy.
Tina's Tidbits: 

  • Although most children can tear the leaves of kale off of the thick stems, consider buying a 10-ounce bag of baby kale or kale-spinach mix if you are making this salad with a very young child.
  • Layering the leaves of kale will save a great deal of time when cutting the kale into strips, but care should be taken when slicing, as the leaves do not lie flat on the cutting board.
  • The candied ginger adds a wonderful taste to this salad. Rather than eliminating this ingredient because the child is too young to safely cut the ginger into thin strips, an adult should cut the ginger prior to making the salad.