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
Scale
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.
