Your whole food, plant-based life.

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.


Winter Salad at Kale


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



  • 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.


  • 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
  1. Place all ingredients in high-speed blender and blend until smooth.
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  1. Marcia wrote on November 11, 2015

    Are you using whole roasted pumpkin seeds or green?

    • Susan wrote on November 12, 2015

      Hi, Marcia, The pumpkin seeds used in this recipe are raw. But if that doesn’t matter to you, you could use roasted. Cheers!

  2. LeslieB wrote on June 21, 2015

    Hi Susan,
    Loved this tonight! Threw in the last of my dried cranberries AND dried cherries! I used more red cabbage than kale, as that was what was left; hate wasting my veggies : ) I was thinking that some finely chopped carrot would be beautiful as well in this salad. The dressing is so tasty! I’m looking forward to tomorrow’s lunch already! Thanks!

  3. Gwen wrote on May 6, 2015

    I had this salad for the first time today. It was so delicious that I called my sister over to try it.
    Is there any way to get the nutritional information on this salad ? The calories, sodium, fat, and sugar amounts. And what is a serving size?

    • Susan wrote on May 7, 2015

      Hi Gwen, There are many nutrition calculators that you can find on-line. You plug in the ingredients and the serving size and they will give you the information. They are rarely completely accurate but close. Cheers!

  4. Iris Roesler wrote on April 11, 2015

    Absolutely delicious!! I usually don’t like creamy dressings but this one is SO good. Love the cranberries and pumpkin seeds in it. I also added some sunflower seeds and dill. Yum!

    • Susan wrote on April 12, 2015

      Hi, Iris! That sounds like a lovely idea! So glad you liked it. Cheers!

  5. Sue wrote on December 25, 2014

    This is an excellent recipe, and a reliable ‘go to’ for me – awesome creamy dressing! I have used a combo of red and green cabbage, if I don’t happen to have kale on hand, have substituted pomegranate seeds for the dried cranberries, and other nuts (walnuts, pine nuts or pecans) for the pumpkin seeds. It’s a very versatile recipe I find, that can adapt to what you have on hand! And I agree with a previous reviewer regarding giving the kale stems to the dog. My Westie loves those, as well as cabbage and other raw veggies….

  6. Susan wrote on November 3, 2014

    Thanks, Aggie! It’s one of my favorites.

  7. 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.

  8. 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.

  9. 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.

  10. 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.


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