Description
This vibrant salad combines kale and cabbage with apple, almonds, and cranberries, all tossed in a Dijon vinaigrette.
Ingredients
Scale
- 6–8 cups shredded or thinly sliced kale
- 2 teaspoons olive oil or lemon juice
- 1 pinch salt and pepper
- 4 cups shredded or thinly sliced cabbage
- 1 medium granny smith apple – thinly sliced
- 1/3 cup slivered almonds
- 1/3 cup dried cranberries
- 1/3 cup Dijon vinaigrette dressing
Instructions
- Add the kale to a large salad bowl, drizzle it with a little olive oil or lemon juice and a pinch of salt and pepper. Use your hands or salad tongs to lightly massage the kale in the bowl for 1-2 minutes. Let the kale rest in the bowl for 2-3 minutes before adding the rest of the ingredients.
- Add the cabbage, apple, almonds, and cranberries to the bowl with the kale.
- Mix up the dressing and pour it over the salad (I started with 1/3 cup then added more as needed). Toss everything together, serve and enjoy!
Notes
- This salad can be made ahead of time. Just add the dressing right before serving to keep the kale and cabbage fresh.
- Prep Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg