HEALTHY CABBAGE AND KALE SALAD RECIPE

This Cabbage and Kale Crunch Salad stuffs us to the brim with healthy vegetables and ginger. And then we want more.

healthy salad recipe with kale and ginger
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ABOUT THIS CABBAGE AND KALE CRUNCH SALAD RECIPE

This is one easy way to get loads of nutrient-rich foods into meals.

Sure, curly kale and purple cabbage may sound a little rough around the edges.

I mean, have you double sided purple cabbage before? You know, pushed purple cabbage to the side of your side salad. Why does it look so dry?

O.K. and then there’s Kale. It probably isn’t the first ingredient people dream of eating on the weekend, but with this salad it has potential to work its way up the list 😁.

Carrots taste great. But still, choosing plain carrot sticks often takes a little more convincing than a bag of potato chips.

So, why, when I put these all together along with almonds and ginger does this salad taste amazing? I don’t have the perfect answer for you, but this combo works. And, the health benefits of the nutrient-rich ingredients make it a good choice for rotation in our weekly meal plans.

And, the dressing. You know how much dressing matters!

The sweet and tangy apple cider vinegar dressing offers healthy ingredients as well. They upgrade the salad rather than adding guilt. So, eat up and enjoy.

carrots, purple cabbage, and almonds for a healthy salad

  • CABBAGE AND KALE CRUNCH INGREDIENTS

  • curly kale
  • purple cabbage
  • shredded carrots
  • blanched slivered almonds
  • fermented minced ginger (or, 2 tablespoons fresh minced ginger)
  • black or brown sesame seeds
  • nigella sativa seeds

  • HELPFUL EQUIPMENT

  • Immersion blender—use an immersion blender for blending the dressing
carrots, purple cabbage, ginger, nigella sativa, almonds, olive oil
WARNING!
If you’re not a regular consumer of fibrous raw foods tread lightly with the serving spoon.

HOW TO MAKE

  • For best results, wash your cabbage and kale and then dry them, or let them dry before chopping.
  • Use whole long carrots, not pre-shredded or baby carrots. Peel them before shredding.
  • Besides the ginger, everything else goes in whole.
  • So, lets talk ginger. I highly recommend using fermented ginger. But, if it’s not possible you can use fresh finely chopped ginger. Peel the ginger and then mince it. Start with the 2 tablespoons and then increase it if you LOVE ginger.
Curly Kale
Purple Cabbage
Slivered Almonds

HOW TO SERVE

  • Serve this salad immediately after making it (or, within the hour).
  • If you need to make it ahead, store the salad vegetables and dressing separately in the refrigerator.
  • If necessary, use the immersion blender to mix the dressing again before putting it on the salad.
  • Optional: Add chopped chicken for a meal.

TIPS FOR SUCCESS

I think this Cabbage and Kale Crunch Salad tastes best with fermented ginger, but you can use fresh if you don’t have any fermented. Chop it extra fine.

Kale Crunch Salad

WHAT TO AVOID WHEN YOU MAKE THIS SALAD RECIPE

If you love ginger, or it’s health benefits, make this for sure. If not, this might not be your go-to salad (unless you drop the ginger and still love it—entirely possible).

STORAGE OPTIONS

Store the salad and the dressing separately.

black seeds, ginger, sesame seeds

LEFTOVER TIPS

  • If the salad already has the dressing on it store it in a covered container in the refrigerator.
  • If not, then don’t add the dressing and store them both covered in separate containers.
Healthy side Salad with Kale and Cabbage
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healthy salad recipe with kale and ginger

Cabbage and Kale Crunch Salad

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  • Author: Erika
  • Total Time: 15 minutes
  • Yield: Serves 6-8 (side)
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Description

This Cabbage and Kale Crunch Salad stuffs us to the brim with healthy vegetables and ginger. And, then, we want more. An easy way to get loads of nutrient-rich foods into meals.

Ingredients

Units Scale

Salad:

  • 2 cups finely chopped curly kale
  • 2 cups grated purple cabbage
  • 1 1/2 cups shredded carrots
  • 1 cup blanched slivered almonds
  • 1/4 cup fermented minced ginger (or, 2 tablespoons fresh minced ginger)
  • 1 tablespoon black or brown sesame seeds
  • 1 teaspoon nigella sativa seeds

Dressing:

  • 2 tablespoons olive oil
  • 1/2 tablespoon apple cider vinegar
  • 1 tablespoon ume plum vinegar
  • 1 tablespoon plain yogurt
  • 2 1/2 tablespoons raw honey
  • 1/2 teaspoon sea salt

Instructions

  1. Mix all the dressing ingredients with an immersion blender until blended thoroughly.
  2. Prep all the salad ingredients and toss them in the bowl.
  3. Add the dressing and stir to coat.
  4. Serve immediately. If necessary, refrigerate with the dressing mixed in for up to an hour. Otherwise, keep the salad and the dressing separate until ready to serve.

Notes

If you’re not a regular consumer of fibrous raw foods tread lightly with the serving spoon.

Share a photo when you make this!

Mention: @HoneySaltandOlive  

#honeysaltandolive

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