Kale & Cabbage Salad

Justine Stenger

This is one of my favourite salads! It is delicious and so full of colour from the different vegetables.

Serves
4-6
Cooks in
10 minutes
Difficulty
Easy
Take me to the recipe

About This Recipe

Prep Time: 10 minutes
Serves: 4-6
Difficulty: Easy

Ingredients: For The Salad Dressing

  • 1 tsp Garlic Powder
  • 1 cup Walnuts
  • 1 Lemon – Juiced
  • 1 cup Balanced Oil
  • 1 28oz Container Fresh Rosemary
  • 1 tsp Sea Salt

Ingredients: For The Salad

  • 1 Bunch Black Kale
  • 1/2 Purple Cabbage
  • 1 Beet – Shredded
  • 3 Carrots – Shredded
  • 1 Bunch Parsley
  • Sea Salt (to taste)

Procedure: For The Salad Dressing

  1. Add walnuts, garlic powder, and salt to a food processor
  2. Blend until you get a flour-like consistency
  3. Add approximately 1/2 of the fresh rosemary (minus stems) to the food processor
  4. Blend again until combined
  5. Add lemon juice and Balanced oil to food processor
  6. Blend again

Procedure: For The Salad

  1. Remove black kale stems and chop into bite-sized pieces
  2. Pour salad dressing directly onto the chopped kale
  3. Add a bit of sea salt
  4. Massage the dressing into the kale
  5. Place kale into a salad bowl
  6. Chop red cabbage and add to the salad bowl
  7. Using a food processor, shred the beet and add to the salad bowl
  8. Using a food processor, shred the carrots and add to the salad bowl
  9. Mix all vegetables together in the salad bowl
  10. Top with additional dressing, pumpkin seeds, or walnuts, if desired