We love to serve healthy salads as a side dish for dinner. This kale and red cabbage salad is packed with nutrients and a delicious salad that the whole family will enjoy!
Healthy and Easy Kale and Red Cabbage Salad Recipe
If you are looking to put a healthy yet tasty salad on the table quickly, then our Kale and Red Cabbage Salad is perfect for you!
This salad goes together really easy if you prep the kale ahead of time. It can take about 10 – 15 minutes to wash, cut, and chop your kale, but it’s well worth the 15 minutes it takes to have fresh kale ready to go all week long for steaming or to use in recipes.
To Prep Your Kale – Cut the ends off of the kale and put in a colander in your kitchen sink. Wash the kale and rinse with your kitchen sprayer. Lay kale on a cutting board and remove the tough center rib. Chop the rest of the kale into small pieces and put in a large container with a lid.
Healthy can be easy with this Kale and Red Cabbage Salad.
- 4 cups chopped kale
- 2 cups red cabbage, shredded
- 1/2 cup diced cucumber, peeled and seeds removed
- 2 tablespoons pumpkin seeds
- 1/4 cup balsamic vinaigrette salad dressing
- salt & pepper
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Clean and prep the kale. Chop the kale into small pieces and let dry.
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Shred the cabbage thin. Wash the red cabbage and let dry.
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Mix the kale and cabbage in a medium bowl. Lightly salt and pepper and mix again.
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Add the diced cucumber and salad dressing. Mix to combine.
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Top with the pumpkin seeds and cover. Place in the refrigerator for 30 minutes before serving.
- This salad recipe make a great base, but you can also add your favorite ingredients as well. Sprinkle on top a little crumbled blue or Gorgonzola cheese. Toss in some raisins or some sliced grapes. The sweetness of fresh sliced cherries would also make a nice addition and some red onion.
We use a favorite vinaigrette to make our salad speedy, but any oil-based dressing will do.
Red cabbage is often an overlooked vegetable because so many of us don’t really know what to do with it. Using a sharp knife, slice the cabbage really thin and lay on a cutting board. Chop the thin strip into smaller pieces. You can also grate some of the cabbage using the large holes on your hand grater. Toss the grated cabbage in the salad along with the smaller pieces.
The flavors will blend and the kale will soften a bit if you let sit in the refrigerator for about 30 minutes before serving. Don’t forget a little salt & pepper.
We use salted pumpkin seeds for this salad, but they do sell unsalted. Either works fine and you can also substitute sunflower seeds as well.
Read more on why you should eat more kale – eat more kale!
