As you can tell, I love Kale and this simple Kale and Cabbage Salad recipe is hearty and healthy. It’s all about the “New Healthy” regime and lefty green kale is one of my favorites. I’m constantly on the hunt for new recipes that I can incorporate my favorite greens and this combination of raw kale, cabbage, sliced almond, dried cranberries top with a delicious cranberry dressing hits the spot. I call this the sexy Kale and Cabbage Salad because I feel sexy eating it! For a short cut on making this salad I bought my kale and cabbage in prewash, precut bags that from Trader Joe’s’. If your looking for a different salad try my sexy Kale and Cabbage Salad!
“You are what you eat” is true. A few changes in your diet can have a huge impact on your appearance. If you want shinier hair or clearer skin, the answer might be in your kitchen, not your overflowing medicine cabinet.
The “New Healthy” starts in the kitchen!
Ali in the Valley
Kale and Cabbage Salad…
4 oz fresh cranberries
1/3 cup water
2 tablespoons sugar
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4-1/2 cup olive oil
8 oz fresh kale (preferably Tuscan, and young leaves)
8 oz cabbage (thinly sliced)
1 cup dried cranberries
1 cup almonds
1/4 cup thinly sliced red onion
additional salt & pepper to taste
In a small sauce pan, place fresh cranberries, water and sugar over medium heat. Let it come to a boil and once the first cranberry pops, simmer for about 5 minutes until all the cranberries pop open. Place in a blender and puree till smooth. Add the vinegar, mustard, lemon juice, salt and pepper and blend. Add the olive oil and blend again. Adjust seasoning if necessary.
Trim kale by removing stems/stalks and tearing the leaves into bit sized pieces. Toss in a bowl with dried cranberries,cabbage, almonds, red onion and just enough dressing to lightly coat the kale. Reserve remaining dressing until ready to serve. Cover and refrigerate the salad for at least half an hour, or overnight.
Serve with a light drizzle of additional dressing if desired.