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.
Bonnie wrote on February 7, 2013
This looks awesome! I’ve been wanting some more kale salad recipes. Thanks! And what a good idea to put cashews in the dressing.
Paula Thomas wrote on February 7, 2013
I love Kale, but fine it tough. Squeezed Kale salad is great because it tenderize when squeezed. Cabbage is different. I will have to try this salad. Maybe the dressing does something to the composition of the veins in the kale leaf.
Lynda Friedel wrote on February 4, 2013
Can the pumpkin seeds and cashews be salted
Susan wrote on February 4, 2013
Raw nuts and seeds have not been roasted and salted. It changes the composition of the nuts. I do not use roasted, salted nuts in the recipes and don’t know how they would work. 🙂
Lynda wrote on February 2, 2013
Will it keep for days with the dressing on?
Susan wrote on February 3, 2013
I have eaten it for up to 3 days with the dressing on. It could probably go another day or two. It is actually better after it sits. 🙂
Patty @ Healthy Eating wrote on February 1, 2013
This salad looks delicious. I just happen to have all the ingredients. I love the combination of pumpkin seeds and cranberries. This will be perfect for dinner tonight.
Yumbot wrote on January 29, 2013
Yum! I used agave, and subbed an apple for the dried cranberries since I didn’t have any. The dressing is super tasty, and really easy to make — I look forward to adding this to my kale salad arsenal. Thanks for such a great recipe!
Sid wrote on January 27, 2013
I just went out and picked some baby kale from the garden. It’s super sweet now that we’ve had several frosts this winter. Thanks for a great recipe. I used agave syrup instead of honey.
janet @ the taste space wrote on January 25, 2013
Only you can have me salivating a salad. Looks incredible! 🙂
Heather wrote on January 25, 2013
This sounds delicious! And something that I definitely want to try this weekend!