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.
Cindy wrote on March 19, 2013
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!
sandra wrote on March 11, 2013
this is my go-to salad. I eat it almost every night with dinner.
Deb Favero wrote on February 20, 2013
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 wrote on February 20, 2013
I only use raw honey. Period.
Marina Patrice Van Gossen wrote on February 18, 2013
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!
Karolina wrote on February 12, 2013
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.
Susan wrote on February 12, 2013
My dogs love kale stems and I love raw kale, which is pretty cool since this is a raw site. 🙂 Just saying.
Amy wrote on February 12, 2013
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.
Kim wrote on February 10, 2013
I would remove the veins from the kale before chopping. You would do this for both hot and cold kale recipes.
Susan wrote on February 10, 2013
Yes…de-stem and then tear (or chop) into bite sized pieces. Cheers!
Kathy wrote on February 9, 2013
Can you use another nut other than cashews in the dressing?