Kale and Cabbage Salad with Toasted Almonds - Bravabod
Recipes

Kale and Cabbage Salad with Toasted Almonds

Valentina

This salad tastes great and uses simple, easy-to-find ingredients. The sturdy kale and cabbage makes this a solid make-ahead salad; just be sure not to skip the step of massaging the greens with the mustard dressing. The tangy dressing works like a marinade here, making the whole dish more palatable and digestible. I personally find that this salad tastes better after a day or two of absorbing its dressing. Try serving this with sauerkraut for a tangy flavor boost.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch lacinto or dino kale
  • 1/2 small green cabbage
  • 1 cup sliced almonds Dressing
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon shallot, minced
  • 2 teaspoons apple cider vinegar
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven the 350°F. Spread the almond slices evenly on a baking sheet and bake for 6 to 8 minutes, or until golden. Keep an eye on them to avoid burning. Transfer immediately to a dish and set aside.
  2. Step 2: Meanwhile, whisk together the dressing ingredients until well combined. Set aside.
  3. Step 3: Wash and dry the kale. Remove the thick fibrous stalks, reserving the more tender leaves. Thinly slice the cabbage. Transfer the kale leaves and the sliced cabbage to a mixing bowl and add a splash of the dressing. Use your hand to massage the dressing into the greens for 15 seconds, or until softened.
  4. Serve: Add the toasted almonds to the salad, along with additional dressing, to taste. Enjoy. This heartier salad actually tastes better when it has rested in the dressing for a few hours.

Recipe Notes

Note 1: Recipe inspired by the Kale Cabbage Salad from Erewhon Market of Los Angeles.

Nutrition

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Kale and Cabbage Salad with Toasted Almonds

PT20M 1 bunch lacinto or dino kale 1/2 small green cabbage 1 cup sliced almonds 6 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1 tablespoon lemon juice 1 tablespoon shallot, minced 2 teaspoons apple cider vinegar salt and pepper, to taste Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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Takes 1 min