Description
Make a nutrient-dense salad using shredded cabbage and massaged kale. This recipe includes a bright dressing and crunchy mix-ins for texture.
Ingredients
Scale
- 4 cups finely shredded green cabbage
- 4 cups chopped kale, stems removed
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup toasted pumpkin seeds
- 1/4 cup dried cranberries
- 1/2 cup shredded carrots
Instructions
- Place the shredded cabbage and chopped kale into a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
- Pour half of the dressing over the kale and cabbage mixture.
- Massage the kale and cabbage with your hands for 2 to 3 minutes. This softens the greens.
- Add the remaining dressing, pumpkin seeds, dried cranberries, and shredded carrots to the bowl.
- Toss everything together until well combined.
- Serve immediately or refrigerate for later.
Notes
- For best results when massaging kale, use your fingertips to gently squeeze and rub the leaves until they darken slightly and reduce in volume.
- This salad keeps well for up to three days in the refrigerator if you store the dressing separately until serving.
- Add 1 cup of cooked, cooled quinoa or chickpeas for extra protein and satiety.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12
- Sodium: 350
- Fat: 22
- Saturated Fat: 3
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 9
- Protein: 9
- Cholesterol: 0