Kale & Cabbage Slaw

I have been experimenting with different raw vegetable salads recently, trying out new combinations of vegetables of every description in order to create great texture and flavor. We love kale prepared any way possible, so it wasn’t a great leap to imagine kale would be great in a salad. Because kale leaves are somewhat tough, I found it best to slice the kale thinly as you would cabbage in a cole slaw. I also found that Tuscan kale, or dinosaur kale works best in this salad as it is more tender and has a little sweeter flavor than the curly variety. Because I like my salads colorful, I added red cabbage, julienned carrots and red peppers, green onions, and fresh herbs. This is not probably not a salad for those who think that a salad should be iceberg lettuce topped with a hot house tomato, but if you are an adventurous eater and love vegetables than you’ll enjoy this healthy salad I’m sure!

For my dressing I used cider vinegar which is said to help lower cholesterol, with half avocado oil and half olive oil with just a touch of mustard to add a little zest. My husband loves salads like this one that are hearty and full of flavor, and best of all very healthy for you too!

 
Why Healthy

  • Along with it’s other members of the Brassica family, kale and cabbage provide an excellent source of vitamins A, C, Carotenoids, along with a decent amount of fiber, iron, and calcium. The amount of vitamin K, important for blood clotting, in kale is far superior to that found in broccoli, spinach, and Swiss chard.
  • Apple cider vinegar is said to help lower cholesterol and blood glucose levels.
  • Both avocado and olive oil are heart healthy oils.

 

Print

Kale & Cabbage Slaw

A crunchy, hearty salad full of nutrients.

Yield: Serves 6

Prep Time: 20 mins

Ingredients:

4 Cups Thinly Sliced Kale (See Notes Above)
2 Cups Thinly Sliced Red Cabbage
1 Cup Julienned Carrot
1 Cup Julienned Sweet Red Pepper
1/2 Cup Sliced Green Onions
1/4 Cup Fresh Herbs (Parsley Leaves, Small Basil Leaves, Mint Leaves)
Dressing:
3 Tablespoons Apple Cider Vinegar
4 Tablespoons Avocado Oil
4 Tablespoons Extra Virgin Olive Oil
Salt & Pepper
Optional Toppings:
Sliced Toasted Almonds
Dried Cranberries
Sunflower Seeds

Directions:

Mix the dressing ingredients together in a small bowl until well blended.
In a large bowl, toss together the salad ingredients and then pour on half the dressing.
Taste, and add as much additional dressing as is needed for your personal preference.
Top the salad with any topping ingredients of choice and serve.

 

2 Responses to “Vibrant Soba Noodle Salad”

  1. RecipeNewZ — May 19, 2012 @ 2:28 am

    I saw this noodle salad on Pinterest and came to your site because of the pretty picture. But now that I read a little about you and your site and explored some of your recipes, I am so happy that I found you. I love it that you are using healthy ingredients at the same time maintaining the richness and flavor of the dish. You’ve got a marvelous site – I am definitely coming back :-) .

    Also, I would like to invite you to share this post (and other posts :-) ) on a new photo based recipe sharing site that launched only last week. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

    [Reply]

  2. Anne — May 19, 2012 @ 7:25 am

    Hi – I’m a fan of both your and your mother’s websites. I was wondering with the Soba Noodle Salad if I could substitute Tahini for peanut butter as my husband is unfortunaly allergic to nuts. Would it alter the taste too much?

    Thank you for your posts.

    [Reply]

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