Kale and Cabbage Salad

by Susan on January 25, 2013

Winter Salad at Rawmazing.comI love this 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 @Rawmazing.com

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.

Rawmazing.com

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

  • 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

1. 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
  • 1/4 cup cold pressed olive oil
  • Himalayan salt and pepper

1. Place all ingredients in high-speed blender and blend until smooth. 

Serves 6

 

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{ 39 comments… read them below or add one }

Heather January 25, 2013 at 6:10 pm

This sounds delicious! And something that I definitely want to try this weekend!

janet @ the taste space January 25, 2013 at 8:16 pm

Only you can have me salivating a salad. Looks incredible! :-)

Sid January 27, 2013 at 4:53 pm

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.

Yumbot January 29, 2013 at 6:57 pm

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!

Patty @ Healthy Eating February 1, 2013 at 11:48 am

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.

Lynda February 2, 2013 at 7:16 pm

Will it keep for days with the dressing on?

Susan February 3, 2013 at 1:24 pm

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. :-)

Lynda Friedel February 4, 2013 at 1:30 pm

Can the pumpkin seeds and cashews be salted

Susan February 4, 2013 at 3:50 pm

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. :-)

Paula Thomas February 7, 2013 at 10:36 am

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.

Bonnie February 7, 2013 at 12:26 pm

This looks awesome! I’ve been wanting some more kale salad recipes. Thanks! And what a good idea to put cashews in the dressing.

Kathy February 9, 2013 at 12:56 am

Can you use another nut other than cashews in the dressing?

Kim February 10, 2013 at 1:38 am

I would remove the veins from the kale before chopping. You would do this for both hot and cold kale recipes.

Susan February 10, 2013 at 11:00 am

Yes…de-stem and then tear (or chop) into bite sized pieces. Cheers!

Amy February 12, 2013 at 10:27 am

I personally don’t like wasting food when possible. If you steam the kale and cut it all into tiny pieces it tastes amazing. The stems taste great! Just saying.

Susan February 12, 2013 at 12:50 pm

My dogs love kale stems and I love raw kale, which is pretty cool since this is a raw site. :-) Just saying.

Karolina February 12, 2013 at 3:33 pm

Loved it!!!

I recently switched to raw with my mother (I do all the “cooking”) and weird thing is…my mother is able to tell where I got recipe minute he tastes the food. She always knows when I followed yours and makes huge announcement with happines in her voice and when I followed some other recipe.
;-)) … now, I only need to create paypall and can’t wait to get your books. Thx.

Marina Patrice Van Gossen February 18, 2013 at 9:38 pm

I took this salad to a potluck earlier this month and it got rave reviews. The dressing was amazing. I’m whipping up another batch of dressing tonight to see if it tastes as good on other salads. I suspect it will. Thanks for sharing your beautiful recipes and your loving light!

Deb Favero February 20, 2013 at 9:18 am

Are you using classic liquid honey or raw honey when you use honey in your recipes? It seems like a dressing would take classic honey. I was recently introduced to raw honey. It was delicious and I much preferred its milder flavor so I’d planned to use it exclusively.

Susan February 20, 2013 at 7:39 pm

I only use raw honey. Period.

sandra March 11, 2013 at 2:01 pm

this is my go-to salad. I eat it almost every night with dinner.

Cindy March 19, 2013 at 2:34 pm

This salad is Delicious! I have tried so many raw recipes from other sites and none are like yours! You really have this figured out! I love your website! Thank you for sharing your recipes!

Tammy March 24, 2013 at 10:23 pm

Just made this delicious salad!! It’s a keeper!!

Victoria March 27, 2013 at 11:31 pm

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. :)

Siena April 14, 2013 at 10:46 pm

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! :)

penny rich May 3, 2013 at 3:57 pm

can u use almonds in the place of cashews

Susan May 3, 2013 at 4:19 pm

Cashews are used to get a creamy texture. That can’t be achieved with almonds.

Sally May 11, 2013 at 3:19 am

Can I soak the cashews a few hours? – I do this when making the dressing for your super yum broccoli and raisin salad.

Ronda June 16, 2013 at 12:30 pm

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!

Stacy August 1, 2013 at 5:03 pm

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!

Katie September 2, 2013 at 2:38 pm

Can’t wait to make this salad. I was wondering, do you massage the dressing into the kale or just pour on top?

Susan September 2, 2013 at 3:02 pm

In this salad, I just mix it in. :-)

Joanne September 4, 2013 at 7:58 pm

This is one of my favorite recipes in your sight! My teenage daughter loves it, and she’s not to keen on kale. It jeeps for several days and is so filling that we often eat it as a full meal. Thanks!

Charlie November 16, 2013 at 9:02 am

This has been my go to salad since you posted it in January. Thank you for the amazing recipe. Making it again today for a fundraiser. Cannot wait to enjoy it, again!

Annette March 16, 2014 at 9:37 pm

Hi Susan,

I made this today and I took a serving to my friend who is not Raw but was introduced to it by me and her cousin stopped by and she tried some of it and both of it raved about how delicious it was.

I think this salad is one of the best I’ve tasted, I went a few weeks ago to Veggie Grill in Hollywood and I have to say your salad was better than there’s and the best that I have tried.

Thank you so much I think this is going to be my “Go To Salad” for now on!

Definitely going to try more of your recipes!

Alison May 6, 2014 at 6:17 pm

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%.

Christine June 8, 2014 at 5:17 pm

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.

Brook July 5, 2014 at 9:03 pm

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.

dawn July 31, 2014 at 11:05 pm

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

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