Crunchy Kale and Cabbage Salad -

A close up picture of kale salad in a glass bowl

Crunchy Kale and Cabbage Salad

This kale salad, is crispy, crunchy and healthy!

Course Salad

Cuisine American

Keyword Crunchy Kale Salad

Prep Time 15

Cook Time 8

Total Time 23

Servings people

Calories 329kcal

Author Anne

Equipment

Large Salad Bowl

Ingredients

4 Cups kale chopped - about one bunch
1/2 Cup pepitas
2 Cups cabbage shredded
1/2 Cup almonds chopped
1/2 Cup dried cranberries
1/2 Cup parmesan cheese grated
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
2 Tablespoons olive oil
1 Teaspoon maple syrup

Instructions

Prepare the ingredients, Rinse and dry the kale, stack the leaves on top of each other, and fold them over so that the stem is on one side and the leaves are on the other side. Use a sharp knife to slice away the stem, and continue to chop the leaves. Rinse and dry the cabbage and cut it into small pieces, or use a mandoline to shred it. Grate the parmesan cheese. Combine the dressing ingredients together (lemon juice, dijon mustard, olive oil, syrup) in a small bowl or mason jar. Preheat the oven to 375 degrees f.
Line a baking sheet with parchment paper and arrange the almonds and pepitas on it. Place the baking sheet in a preheated oven and bake for 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for about 10 to 15 minutes.
Once cool, use a sharp knife to roughly chop the toasted almonds.
Place the cabbage, kale, nuts, seeds into a large salad bowl. Add the dressing and toss.
Add the shredded parmesan cheese, a pinch of salt and black pepper; toss and serve.

Notes

How to Store Leftovers:

If you have leftover salad, keep it fresh and crisp in an airtight container in the refrigerator for up to four days. When you are ready to enjoy it, give it a quick toss and enjoy.

Tips

Take a shortcut and use a food processor to chop the kale and cabbage or buy pre-chopped cabbage and kale.

NOTE: This recipe is for a dinner sized salad for two. For a side dish, use half or save for leftovers.

If the chopped raw kale seems to be tough, add a little olive oil to the kale and massage it for a few minutes.

If you anticipate leftovers, don’t add all of the dressing to the salad. Add just enough to moisten it and serve the remaining dressing on the side.

Nutrition