If you’re on the hunt for a vibrant, crunchy, and refreshingly tangy dish, this Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe is going to be your new go-to! Packed with nutrient-rich kale and colorful red cabbage, this salad boasts a lively lemon-balsamic dressing that ties it all together with just the right hint of zing.
Why You Should Make This Recipe
Loaded with superfoods: Kale and red cabbage deliver powerhouse vitamins and antioxidants in every bite.
Crunchy and refreshing texture: The combination of cabbage, kale, apple, and almonds creates a satisfying crunch that’s so satisfying.
Simple yet flavorful dressing: The lemon balsamic dressing is bright, tangy, and easy to whip up, bringing the salad to life.
Quick and easy to prepare: Ready in just 10 minutes, perfect for busy weeknights or last-minute gatherings.
Ingredients & Substitutions
Every ingredient in this Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe plays a crucial role in balancing flavors and textures. You’ll find that each component—from the leafy greens to the crunchy almonds—offers something special, whether it’s nutrition, color, or bite.
- Kale: Use tender leaves and remove the tough ribs so your salad stays easy to chew and enjoyable.
- Red cabbage: Adds a beautiful pop of color and a pleasantly crisp texture.
- Red apple: Offers a natural sweetness and bright contrast to the savory greens.
- Sliced almonds: Bring a satisfying crunch plus a subtle nutty flavor.
- Olive oil, lemon juice, balsamic vinegar, and Dijon mustard: These pantry staples mix into a tangy, smooth dressing that livens the salad.
- Salt and pepper: Simple seasonings to enhance every ingredient’s natural taste.
How to Make Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe
Step 1: Prep Your Greens and Fruit
Start by removing the tough ribs from the kale, then chop the leaves into bite-sized pieces. Next, finely chop the red cabbage for that signature crunchy texture. Slice a small red apple thinly—this will add the perfect touch of sweetness to balance the salad.
Step 2: Mix Your Salad Base
In a large salad bowl, combine the chopped kale, red cabbage, apple slices, and sliced almonds. This colorful mix creates a beautiful base that’s as nutritious as it is eye-catching.
Step 3: Whisk the Lemon Balsamic Dressing
Pour olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper into a mason jar or small bowl. Whisk vigorously while slowly streaming in the olive oil to create a smooth, emulsified dressing that marries tartness with a subtle hint of mustard spice.
Step 4: Toss and Enjoy
Drizzle the dressing over your salad mixture and toss everything gently to coat the leaves and fruits evenly. For even better texture, massage the kale lightly before adding the dressing to soften it up. Now you’re ready to dig in and enjoy every wholesome bite!
How to Serve Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe
Garnishes
Sprinkle with toasted seeds like pumpkin or sunflower for extra crunch, or add fresh herbs such as parsley or mint to brighten the flavors and enhance aroma. A light dusting of crumbled feta or goat cheese also pairs well for those who enjoy a creamy contrast.
Side Dishes
This salad makes a fantastic side for grilled chicken, roasted fish, or even a simple vegetarian grain bowl. It complements hearty mains beautifully, balancing heavier plates with its fresh acidity and crunchy texture.
Creative Ways to Present
Serve in a clear glass bowl to showcase the vibrant colors, or create individual mason jar salads for an adorable and portable presentation. You can even layer the salad ingredients by color before tossing to impress guests visually.
Make Ahead and Storage
Storing Leftovers
The key to maintaining freshness is to keep the dressing separate from the salad components until ready to serve. Store the chopped veggies and almonds in an airtight container in the fridge for up to 4 days.
Freezing
This salad is best enjoyed fresh and does not freeze well due to the delicate leafy greens and fresh apple slices, which can become watery and mushy once thawed.
Reheating
Since this is a fresh salad, reheating isn’t recommended. Instead, simply toss the ingredients again with freshly made dressing to revive the flavors if it has been refrigerated for a day or two.
FAQs
-
Can I substitute another green for kale in this salad?
Absolutely! You can use spinach, arugula, or even romaine lettuce if you prefer something milder or less fibrous. Just keep in mind that kale gives the salad its distinctive hearty texture.
-
Is it okay to use regular balsamic vinegar instead of aged balsamic?
Yes, you can use any balsamic vinegar you have on hand. Aged balsamic tends to be sweeter and thicker, enhancing the dressing’s flavor, but regular balsamic will still provide that signature tang.
-
How can I make this salad vegan-friendly?
This Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe is naturally vegan as is—just ensure no cheese toppings are added unless you use a vegan alternative.
-
Can I add protein to this salad to make it a full meal?
Definitely! Grilled chicken, chickpeas, or cooked quinoa make excellent protein additions that complement the salad’s fresh flavors and add staying power.
Final Thoughts
There’s something so satisfying about a salad that’s crunchy, colorful, and bursting with fresh flavors—and this Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe hits all those notes perfectly. Whether as a quick lunch, a side dish for dinner, or a healthy snack, it’s destined to become a favorite in your recipe rotation. I can’t wait for you to try it and enjoy every bright, zesty bite!
Print
Chopped Red Cabbage Kale Salad with Lemon Balsamic Dressing Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and crunchy Chopped Red Cabbage Kale Salad featuring hearty kale and red cabbage, sweet apples, and toasted almonds, tossed in a tangy homemade lemon balsamic dressing. Perfect as a healthy side or light meal.
Ingredients
For the Salad
- 3 cups kale, ribs removed and leaves chopped
- 3 cups red cabbage, chopped
- 1 small red apple, sliced
- ¼ cup sliced almonds
For the Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Salad: In a large salad bowl, combine the chopped kale (with ribs removed), chopped red cabbage, sliced red apple, and sliced almonds.
- Make the Dressing: In a mason jar, add olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk the ingredients together vigorously, continuing to whisk while slowly streaming in the olive oil until well emulsified.
- Toss the Salad: Taste the dressing to check seasoning. Pour the dressing over the salad ingredients. Toss well to coat all components evenly.
- Serve: Enjoy immediately for best texture and flavor. Optionally, massage the kale for a few minutes before dressing to soften its fibrous texture if preferred.
Notes
- Remove kale stems as they can be tough and hard to eat.
- Massaging kale helps break down toughness and improves texture.
- If you don’t like apples, pears make a great substitute.
- For best storage, keep salad and dressing separate to avoid sogginess; salad lasts up to 4 days refrigerated.
