Veteran – KALE and RED CABBAGE Salad

So I went to a GIRLS NIGHT and was asked to bring an appetizer.  What better than a KALE SALAD!!!

I definitely received some funny comments…but I left that evening having a full belly of disease fighting DARK LEAFY GREENS!

I have made this salad a couple times and used different dressings I have had on hand…you can be creative with what you put on top!  Have fun 🙂 (I know it’s hard to believe, but KALE can be fun…I promise!)

Kale and Red Cabbage Salad


¼ head RED CABBAGE, chopped finely

½ bunch KALE (I used lacinato kale), chopped finely (I always try to choose the most fresh kale I can find when using it RAW)

1 carrot, peeled and julienned (I bought them pre-julienned, and used about 1 cup)

¼ cup fresh flat-leaf parsley leaves (I used Italian parsley), chopped

2 TBS diced red onion

¼ cup sunflower seeds

Dressing Ingredients

1 TBS Stone Ground Mustard

1 tsp apple cider vinegar

1 TBS olive oil

Salt and pepper to taste



Combine kale and cabbage, carrot, parsly, onion, and all seeds.

In another bowl, whisk together mustard, vinegar, and olive oil; season with salt and pepper.

Drizzle dressing the salad with the dressing and add additional salt and pepper if needed. Toss and coat. SERVE and enjoy!

Source: WFM 1-10

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