Easy, quick, and delicious Chopped Red Cabbage Kale Salad to keep you feeling good and satisfied during the cold weather.
This week I made a batch of One-Pan Chicken and Cabbage, Cabbage Steak Recipe, Spicy Chicken with Sauteed Cabbage and Zucchini Bowls, and Cabbage and Sausage because I had a ton of cabbage on hand. So I thought to change things up and make a salad with it.
I know for many people, including me; it’s not very easy to eat salads during wintertime. I just crave more and more comforting food such as soups, lasagnas, cakes, and so on. I get it. But we all know how important it is to have a salad a day at least. So, what I do to eat more salads is to always add the ingredients I love and I can’t resist when I see them in a bowl.
For me, kale and red cabbage are my favorite and that’s why I ate this salad four times last week for lunch. It was so good and I paired it with easy and quick broiled salmon. These three ingredients really warmed me up and I’m pretty sure it will warm you up too.
As we all know there are lots of different types of kale out there. I love the curly kale, but you can use any type of kale you prefer. It’s totally up to you. I also really think you should massage your kale before you add it to the salad bowl. Why? Because it will make the eating experience a little easier. The more you massage it, the softer the kale leaves will be.
This Chopped Red Cabbage Kale Salad is also delicious with the addition of sliced apples. The sweetness of it just brings this salad to another level. I’m sure you will enjoy it a lot. Try it and check it out!
If you’re looking for another easy salad recipe, try this Grilled Chicken Cabbage Salad!
Chopped Red Cabbage Kale Salad
Ingredients
For the salad
- 3 cups kale ribs removed and leaves chopped
- 3 cups red cabbage chopped
- 1 small red apple sliced
- ¼ cup sliced almond
For the dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic
- 1 tsp Dijon mustard
- Salt and pepper
Instructions
- In a large salad bowl, add kale, red cabbage, red apple and sliced almond.
- In a mason jar, pour the olive oil, lemon juice, balsamic, Dijon mustard, salt and pepper. Whisk everything together. Continue to whisk while streaming in the olive oil*.
- Taste to check the seasoning and pour over the salad. Enjoy!
Notes
- Make sure you do not use any of the stems for the kale as it'll be super tough to eat.
- Massage the kale for a few minutes to help break down some of the tough, fibrous characteristics of kale.
- Not a fan of apples? Try pear!
- To store: I recommend not adding the dressing to the salad if you plan on storing it in the fridge as it can get soggy. This salad lasts for up to 4 days in the fridge when stored separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a beautiful salad!! Loving those colors… And you can totally have cake for dessert if you have this at dinner 🙂
Totally 😉 Thanks for stopping by!
This was a hit for my family! I wanted to serve it as a dinner so I added a protein (shrimp) as well as some dried cranberries and avocado, but this salad would still be a 5 star on its own. This is going in my home recipe book!
That’s awesome. So happy to hear that 😉