Description
A crisp and colorful kale salad made with fresh kale, shredded cabbage, carrots, dried cranberries, crunchy seeds, and a creamy sweet dressing for a refreshing and satisfying side dish or light meal.
Ingredients
- 4 cups chopped kale
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup sliced almonds
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Wash and chop the kale into bite-sized pieces.
- Place the kale, green cabbage, purple cabbage, carrots, dried cranberries, sunflower seeds, and sliced almonds into a large salad bowl.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad chill for about 10 minutes before serving to allow the flavors to blend.
Notes
- Massage the kale with a little olive oil for a softer texture if desired.
- Grilled chicken makes a great protein addition.
- Sliced apples add extra sweetness and crunch.
- Pumpkin seeds can replace sunflower seeds for variation.
- For a lighter dressing, substitute part of the mayonnaise with Greek yogurt.
- Store the dressing separately if preparing ahead for maximum freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 11g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
