Aah yes, I have a healthy Kale + Red Cabbage Slaw salad to share with you today. It’s fresh, colorful recipe and a much needed departure from all the cooked foods I’ve been devouring lately.
If you’re anything like me, you tend to eat more cooked foods in the fall and winter. It seems to be somewhat instinctual but a good fresh and hearty salad is a welcome change.
It all started with some kale & red cabbage sitting in my refrigerator that needed to be used up quickly. After googling the two ingredients together, I found this recipe on Martha Stewart. I had all the ingredients on hand and whipped it up within minutes.
The result was pretty darn good! It’s one of those salads that on the first bite may not seem so great but after a few bites the deliciousness sets in. Maybe I was just having an off day and it was delicious from the get go.
The dressing is light and not overly drowning, if you like lots of dressing I would suggest doubling the amount. I think next time I’ll replace the oil with tahini for creaminess.
I ate this salad to myself as a whole serving. I’ll let you be the judge of how much you think this will serve, but to me it serves 2 or one generously.
All in all, I would definitely make this again, so that says something. Go get out your biggest bowl and have yourself a nice big fat salad!
Mix the dressing and prepare your vegetables. Add dressing to salad and toss to coat…Print
KALE + RED CABBAGE SLAW
Quick and easy, this Kale + Red Cabbage Slaw salad will add some freshness to your life! Includes a light dressing and added seeds for protein and crunch. Opt to use tahini in place of olive oil when making the dressing for extra creaminess…delicious!
- 1 small bunch tuscan kale (aka, lacinato or dinosaur), thick stem removed and shredded
- 1/4 head red cabbage, shredded
- 1 – 2 carrots, grated or julienned
- 1/4 red onion, sliced
- 1/4 cup parsley leaves, roughly chopped
- 2 tablespoons hemp seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas (pumpkin seeds)
- 1 tablespoon olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons water
- mineral salt & fresh cracked pepper to taste
In a small bowl, mix your dressing and set aside.
Prepare vegetables and place in large bowl, add dressing and toss to coat. Add in seeds and toss again (or sprinkle over each portion before serving). Let salad rest a few minutes before eating, this will help soften the kale a bit.
Serves 2 or one generously.
For a creamier dressing, replace the oil with tahini.
If you have fresh lemons on hand, this would be great with a big squeeze of lemon over top.
If serving for one, use 1 – 1 1/2 tablespoons each of the seeds.