Cabbage Kale Salad
I like to eat foods that are in season if possible. And in the late fall and winter it is hard to find local tomatoes for a salad... So here's a salad that is in season and full of nutrients! This salad can be chopped up with a knife or put through a food processor to make the pieces smaller and easier to chew. My kids & husband prefer smaller pieces because otherwise this is a very hearty salad.
As you can see I used a knife to chop up this salad. The pieces are larger and more chunky. The kale needs to be chopped otherwise it may turn to a green pulp and I grated the carrots with a cheese grater.
1/3 of a medium sized cabbage equals 2 cups chopped. That's a lot of cabbage for only 1/3 of the head of cabbage. The cabbage can be processed with a food processor if smaller pieces are preferred.
3 large stalks of kale (remove stalk) equals 2 cups chopped. I like to chop the pieces smaller so it is easier to chew and also easier to digest the nutrients.
1 large carrot grated equals 1 cup grated. It added some pretty color to the salad.
Take the 2 cups of red cabbage, 2 cups of green cabbage, 2 cups of kale, and 1 cup of carrot and mix it all together. It is so colorful and pretty!
Now for the dressing. Good salad must have a good compliment of herbs and spices. I am one for variety when it comes to salad. I like the oil and vinegar taste or the creamy taste but I do not like either to be too fattening. So I made two different dressings.
A mustard dressing for my husband... 2 tsp Dijon mustard, 2 tsp white vinegar, 2 tsp soy sauce and mix well.
Mix 2 TBS of the Dijon mustard dressing with 1 cup of the cabbage kale salad.
Creamy Avocado Dressing. 1/2 c cashews (soaked for 2-4 hours), 1/2 avocado, 1/4 c almond milk (or more depending on consistency), 1 tsp lemon juice, 1/2 tsp salt, 1/2 - 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp nutritional yeast. Blend well.
I made this pretty thick but it was excellent on the salad.
I used 1/4 c of dressing for 1 cup of the cabbage kale salad. It could have been more runny but my kids liked it creamy.
Cabbage Kale Salad
2 c red cabbage, chopped (about 1/3 head)
2 c green cabbage, chopped (about 1/3 head)
2 c kale, chopped (3 very large stalks)
1 c carrot, grated (1 large)
Chop vegetables and mix together in a large bowl.
2 tsp Dijon mustard
2 tsp white vinegar
2 tsp soy sauce
Mix well. Mix 2 TBS of dressing with 1 cup of cabbage kale salad.
Creamy Avocado Dressing
1/2 c cashews (soaked for 2-4 hours)
1/4 c almond milk (or more for desired consistency)
1 tsp lemon juice
1/2 tsp salt
1/2 - 1 tsp garlic powder
1/2 tsp onion powder
1 tsp nutritional yeast
Blend well. Mix 1/4 cup of dressing with 1 cup of cabbage kale salad.