Prepare to transform your meal routine with this vibrant and nutrient-packed Kale and Red Cabbage Salad that's not just a dish, but a powerhouse of flavor and nutrition! Imagine a salad so delicious and easy to make that it will have you craving greens like never before. This colorful creation combines the robust earthiness of kale, the crisp texture of red cabbage, and a tantalizing dressing that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups kale, chopped
- 2 cups red cabbage, shredded
- 1 carrot, shredded
- 1/4 cup sunflower seeds
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all the vegetables. Rinse the kale thoroughly under cold water to remove any dirt or grit. Shake off excess water and then chop the kale into bite-sized pieces.
- Next, take the red cabbage and remove any outer leaves that are wilted. Cut the cabbage in half, remove the core, and then shred it finely using a sharp knife or a mandoline slicer.
- Peel the carrot and use a grater or a food processor to shred it into fine strips. Set aside with the other vegetables.
- In a large mixing bowl, combine the chopped kale, shredded red cabbage, and shredded carrot. Toss the vegetables together gently to mix them evenly.
- In a separate small bowl or jar, prepare the dressing by whisking together the apple cider vinegar and olive oil until well combined. You can also add salt and pepper to taste at this stage.
- Drizzle the dressing over the salad mixture and toss everything together until the vegetables are evenly coated with the dressing.
- Finally, sprinkle the sunflower seeds over the top of the salad for added crunch and nutrition. Give the salad one last gentle toss to incorporate the seeds.
- Serve the kale and red cabbage salad immediately, or let it sit for a few minutes to allow the flavors to meld. Enjoy your fresh and vibrant salad!
Tips
- Massage your kale: Gently massage the chopped kale with a bit of olive oil to soften its tough texture and make it more tender and digestible.
- Prep ahead: This salad can be prepared in advance. Chop the vegetables and store separately, mixing with dressing just before serving to maintain maximum crispness.
- Customize your crunch: While sunflower seeds are delicious, feel free to experiment with other nuts like sliced almonds or pumpkin seeds for variety.
- Enhance the dressing: Add a teaspoon of honey or Dijon mustard to the vinaigrette for extra depth of flavor.
- Make it a meal: Transform this salad into a complete lunch by adding grilled chicken, tofu, or quinoa for additional protein.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
