Kale Cabbage Salad
This quick and easy Kale Cabbage Salad is healthy and delicious! Each tasty bite is gloriously vegetarian, vegan, and gluten-free!
Servings 5 cups
Ingredients
- 2-3 cups finely chopped curly kale
- 1 ½ cups thinly sliced purple cabbage
- 1 cup shelled edamame
- 1 cup julienned carrots
- 2-3 TBSP sliced green onions or finely diced red onion
- ⅓ cup roasted salted almonds
DRESSING
- 1 clove garlic
- 3 TBSP fresh lemon juice from 1 large lemon
- 2 TBSP extra virgin olive oil
- 1 TBSP country dijon mustard
- 2 tsp apple cider vinegar
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 1 tsp honey
Instructions
FIRST MAKE THE DRESSING
- Peel, smash, and mince garlic and add to a small bowl.
- Add remaining dressing ingredients and whisk well, adding any extra honey desired after tasting. I'll sometimes add an extra teaspoon to balance the flavors but keep some of the tartness as it's a fantastic way to liven up the veggies.
NEXT PREP THE SALAD
- Thaw edamame if using the shelled and ready-to-eat type from the freezer. if using whole edamame pods (I buy this type most often) simply steam and shell.
- Remove the kale leaves from the firm center stalk and finely chop into small pieces. I call this my kale confetti and when it's nice and small it's so easy to eat!
- Add kale to a large salad bowl and drizzle a spoonful of dressing over the greens. Use your hands to massage the dressing into the leaves for extra tender kale.
- Thinly slice cabbage and either use pre-shredded carrots or julienne whole carrots. Give both the cabbage and carrots a rough chop for smaller pieces (so we can get a little of everything in each bite) and add to the bowl with the kale.
- Thinly chop green onion or, if opting for red onion instead, finely mince. Finely chop almonds and add both to the salad.
- Whisk the dressing once more and pour over the top. Mix well and enjoy!
Notes
Recipe yields 5-6 cups of salad and can serve 4-6 as a side salad or yield 2-3 larger portions.
T-Rex friends are welcome to add shredded rotisserie chicken to make it a meal and for a vibrant vegan salad, simply use sugar or agave to balance the dressing in place of honey.
Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
