Kale and Cabbage Salad
I love this kale and cabbage salad. It is fresh, tasty, healthy and keeps beautifully! The best part is that it has so much going on, it easily makes a satisfying meal. Full of nutrient dense kale and cabbage, pumpkin seeds and dried cranberries, you can really sink your teeth into this one.
Kale is one of the greens that you should be including in your diet. Kale is a nutritional star! Full of fiber, antioxidants, vitamins B6, K, C, A and phytonutrients. It also has lutein, which is great for your eyes! Don’t be afraid to cook some kale too as it’s vitamin K levels increase a ton. I like to eat both raw and cooked to cover all my bases.
Just remember that kale is one of the greens that you should be buying organic as kale may contain organophosphate insecticides, which EWG characterizes as “highly toxic” and of special concern.
We all know that cabbage is one of the cruciferous veggies that are so good for us and purple cabbage has an even higher concentration of anthocyanin polyphenols, which are significantly more protective phytonutrients than green cabbage.
Mix up a big batch of this (the recipe makes a large batch). It will keep well for days.
Kale and Cabbage Salad with Creamy Honey Mustard Dressing
SERVES 6
Salad
- 3 bunches organic kale, de-stemmed and torn into bite sized pieces
- 1/2 head red cabbage, chopped
- 1/2 cup sliced scallions
- 1 cup pumpkin seeds
- 1 1/2 cup dried cranberries
- In large bowl, toss together all ingredients. Pour dressing over salad and mix well.
Dressing
- 1/2 cup cashews
- 3/4 cup water
- 2 lemons, juice from
- 2 tablespoons honey (not vegan) or liquid sweetener of choice
- 2 tablespoons dijon mustard
- Himalayan salt and pepper
- Place all ingredients in high-speed blender and blend until smooth.
Katie wrote on September 2, 2013
Can’t wait to make this salad. I was wondering, do you massage the dressing into the kale or just pour on top?
Stacy wrote on August 1, 2013
Yet another winner Susan! I have gotten to the point that I pretty much don’t even look at other raw recipes any longer, just yours. 🙂
I have eaten this for 3 days straight. I love the dressing after the first day even more, it’s now a pretty pink!
Ronda wrote on June 16, 2013
This is by far one of the BEST salads I have ever had! It’s quick, easy, refreshing, healthy and filling! When my husband and I woke up this morning the first words out of his mouth were, “I am going to make Susan POwers kale salad today for lunch!”
Thank you Susan! You outdid yourself again!
Sally wrote on May 11, 2013
Can I soak the cashews a few hours? – I do this when making the dressing for your super yum broccoli and raisin salad.
Susan wrote on May 3, 2013
Cashews are used to get a creamy texture. That can’t be achieved with almonds.
penny rich wrote on May 3, 2013
can u use almonds in the place of cashews
Siena wrote on April 14, 2013
Wow! This salad is amazing! I have made it twice already this week! I have been looking for ways to incorporate more delicious, super healthy kale into my diet and this salad was perfect! Totally hit the spot! Thanks for sharing! 🙂
Victoria wrote on March 27, 2013
yum! I just finished a big bowl of this salad. The dressing is great! I had 2 plump juicy lemons on hand just plucked ready to use. Makes quite a bit-so i shared with my co-workers. The salad looked so pretty they could not resist. 🙂
Tammy wrote on March 24, 2013
Just made this delicious salad!! It’s a keeper!!