The crunch of fresh greens and the vibrant colors of a kale cabbage salad can brighten any meal. With its deeply satisfying texture and a refreshing punch of flavor, this salad draws you in with every single bite. Think of it as a bowl bursting with health and a delight to your senses.

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This kale cabbage salad is everything a salad should be: quick, delicious, and versatile. It’s perfect for weeknight dinners, meal prep for the week ahead, or even festive gatherings. Since it’s loaded with nutrient-rich ingredients, you’ll not only enjoy preparing it but also savor each forkful, knowing you’re treating yourself to something wholesome. Give it a try, and you might discover your new favorite salad.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Kale Cabbage Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Kale Cabbage Salad

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep time, this salad can be ready in a flash, making those busy weeknights manageable.
Irresistible Flavor: The combination of crunchy kale and sweet carrots, all tied together with a zingy dressing, makes each bite a burst of taste.
Eye-Catching Appeal: The vibrant mix of purple cabbage, green kale, and bright carrots makes this salad as beautiful as it is delicious.
Flexible Serving: Perfect as a side dish, a light lunch, or a snack, it suits any occasion effortlessly.
Diet-Friendly Options: This salad can easily be tailored to fit various dietary preferences, including vegan adaptations!

Ingredients You’ll Need

2-3 cups finely chopped curly kale: Adds a hearty texture. Look for kale with deep green color—it’s fresher!
1 ½ cups thinly sliced purple cabbage: Offers a sweet and mildly peppery flavor; it’s a great source of antioxidants.
1 cup shelled edamame: Rich in protein, this boosts the salad’s nutrition. Frozen works perfectly—just thaw it first.
1 cup julienned carrots: Sweet and crunchy, they add color and a satisfying crunch. Feel free to use pre-shredded if you’re short on time.
2-3 tbsp sliced green onions or finely diced red onion: A gentle onion flavor that rounds out the dish; adjust based on your taste.
⅓ cup roasted salted almonds: These nuts add a delightful crunch and some healthy fats. If you’re nut-free, try sunflower seeds instead.
1 clove garlic: For some aromatic depth; fresh works best for that zingy bite.
3 tbsp fresh lemon juice from 1 large lemon: This brings brightness and acidity, balancing the richness of the salad.
2 tbsp extra virgin olive oil: Provides a rich mouthfeel and helps emulsify the dressing.
1 tbsp country dijon mustard: This adds a tangy depth; it harmonizes beautifully with the other flavors.
2 tsp apple cider vinegar: A little tang goes a long way to brighten the dressing.
¼ tsp fine sea salt & ⅛ tsp black pepper: Basic seasoning to enhance all those delicious flavors.
1 tsp honey: A hint of sweetness to balance the acidity; adjust it to your liking.

How to Make Kale Cabbage Salad

Mince the garlic: Peel, smash, and finely mince the clove before placing it in a small bowl, appreciating its potent aroma.
Prepare the dressing: Add the lemon juice, olive oil, dijon mustard, apple cider vinegar, salt, pepper, and honey into the bowl with garlic. Whisk everything together until well blended; taste and add extra honey if you like a sweeter dressing.
Thaw edamame: If you’re using frozen shelled edamame, take a moment to thaw it. For whole pods, steam until tender, then shell them.
Chop the kale: Remove the firm stalk from the kale and finely chop the leaves into small, bite-sized pieces. This makes for a salad that’s easy to enjoy without wrestling with big pieces.
Massage the kale: Transfer the kale to a large salad bowl and drizzle a spoonful of your freshly made dressing over it. With clean hands, gently massage the dressing into the leaves until they get softer and glistening.
Prepare cabbage and carrots: Thinly slice the cabbage and either julienne the whole carrots or use pre-shredded ones for convenience. Aim for fun, bite-sized pieces, and toss them into the bowl with the kale.
Add the finishing touches: Chop the green onions or red onion finely and add them, along with the chopped almonds, into the salad.
Dress and mix: Pour the remaining dressing over the salad and mix thoroughly to make sure everything is coated in that tangy goodness.

Storing & Reheating

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to three days. Keep it in a glass container to maintain its crispness. If you choose to freeze it, use a freezer-safe bag, but enjoy it within three months for the best quality. To refresh leftover salad, add a splash of lemon juice or olive oil just before serving.

Chef’s Helpful Tips

Avoid large pieces of kale by chopping it finely—you want bite-sized pieces for easier eating!
Always taste your dressing before adding extra ingredients like honey, as the balance of flavors is key.
If you prefer a milder onion taste, soaking diced red onion in cold water for a few minutes can tone down the sharpness.
For added flavor, try toasting the almonds lightly in a dry skillet for a few minutes until golden and fragrant before adding them to the salad.
The salad holds up nicely, but if you’re meal prepping, consider waiting to add the dressing until you’re about to enjoy it to keep the veggies crisp.

Experimenting with flavors can be a delightful journey! Kale cabbage salad lends itself beautifully to variations; maybe this time, swap almonds for pecans or add some feta cheese. Each twist brings a new dimension to your dish!

Recipe FAQs

Can I make this salad vegan?

Absolutely! The ingredients here are already plant-based, and if you substitute honey with maple syrup or agave nectar, you can easily make this kale cabbage salad vegan.

How do I get rid of kale bitterness?

Massaging the kale with the dressing not only infuses flavor but also helps break down its tough fibers, making it tender and reducing any bitterness.

Can I make this salad ahead of time?

You can prepare the salad components ahead and store them separately. Mix them together and add the dressing right before serving to keep everything fresh and crunchy.

What can I substitute for edamame?

Chickpeas or black beans are great alternatives if you can’t find edamame or prefer something different. They’ll still provide excellent protein and some added texture.

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Kale Cabbage Salad

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Kale Cabbage Salad

Storing & Reheating

Chef’s Helpful Tips