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.
Susan wrote on November 3, 2014
Thanks, Aggie! It’s one of my favorites.
Aggie wrote on November 2, 2014
This just caught my eye on Pinterest…what a beautiful salad. So full of goodness! I need this one this week.
dawn wrote on July 31, 2014
Just made this first time for tonight. was so yummy! Thank you so much for sharing. I divided the recipe in half. Then I made the dressing the same amount as the original. The only thing I did different was I added 3 cloves of wild raw garlic from our field. It was wonderful!
I am thinking next time I make it I will also add a thumb size of fresh ginger to the dressing in addition to the rest of the recipe.
Dawn
Brook wrote on July 5, 2014
I make a variation of this, but it’s very close and it is delish! I use kale, dried cranberries, purple cabbage, and almonds. For the dressing it’s coconut oil, honey, ACV, salt and pepper.
Christine wrote on June 8, 2014
Made this today and it’s delicious! I squeezed or “massaged” my kale first so it wouldn’t be so tough. And, I forgot to get pumpkin seeds so I used the pine nuts I had on hand. Delicious. My husband loved it too. Kale has become one of my favorite veggies.
Alison wrote on May 6, 2014
OMG! I just made this for dinner and it is truly RAWMAZING!!!!!! First recipe I’ve tried on your site and I look forward to trying more! I’m a newbie to your site. Hubby and I have been vegan two years, 5 months now. We are 80% raw but would like to be 90-95%.