It’s summer weather where I currently am and I love how fresh this salad is. It’s one of my favorites. Flavorful, easy, quick, and delicious. This picture doesn’t do it justice.
Cabbage & Kale Salad Recipe (adapted from the Whole 30 cookbook):
·1/2 head red cabbage, finely shredded
·1 bunch kale, ribbon chopped & stems removed
·1 bell pepper, seeded and cut into thin strips
·1/2 cup shredded carrots
·1/2 cup julienned apple
·2 tablespoons slivered almonds
·1 teaspoon salt
·1/2 teaspoon black pepper
Chop everything and throw it in a large bowl.
For the vinaigrette:
·3/4 cup extra virgin olive oil
·1/4 cup apple cider vinegar
·2 tablespoons finely chopped parsley
·1 clove garlic, minced
·salt and black pepper
Combine in a bowl or dressing bottle. Shake well to mix.
Pour dressing over salad and mix. You don’t have to use all the dressing if it’s too much. Just add the amount that you prefer. Chill the salad before serving.
Tips:
-This salad is adaptable. Don’t have carrots? Just skip them. No kale? No worries. Don’t fret if you don’t have every single ingredient. It’s so good even if you don’t have them all.
-It’s easiest and quickest to chop everything with a mandolin but it’s not necessary.
-You don’t HAVE to chill this before serving but it’s best cold IMO.
-It holds up well in the fridge for a couple of days.
-It’s amazing served with eggs for breakfast if you like a good breakfast salad.
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