Red Cabbage & Kale Salad
For the dressing:
1 1/2 Tablespoons Extra Virgin Olive Oil
1 1/2 Tablespoons Dijon Mustard
1/2 Tablespoon Rice Wine Vinegar
1 Teaspoon Unfiltered Apple Cider Vinegar
1/4 Teaspoon Turmeric
Salt to Taste
For the Salad:
3-4 Cups Shredded Red Cabbage and Kale
1/4 Cup Chopped Parsley
2-3 Tablespoons Chopped Red Onion
2 Tablespoons Hemp Seeds
2 Tablespoons Pepitas (pumpkin seeds)
2 Tablespoons Sunflower Seeds
Juice of one Lemon
1. Combine dressing ingredients in bowl and whisk together until combined. The mixture should be smooth and creamy. Add salt and pepper.
2. Combine red cabbage, kale, parsley, onions, seeds, and lemon juice in large bowl. Toss until evenly coated with lemon juice.
3. Add the dressing mixture and toss until well coated.
Kale is really popular. These days, chicks are getting tattoos of kale on their bodies instead of the infinity symbol or phrases in French. It’s the symbol of life-affirmation and reassurance that everything is going to be o.k. When I lived in Brooklyn, my grocery store’s selection of Kale wasn’t that great. It always seemed to be on the last leg of its freshness when it was in the store, and by the time I got home it would already be turning yellow. Before grocery shopping this afternoon, I saw that the Kale I bought two days ago was still looking good, so I snooped around on google for salad ideas. The Kale Slaw recipe I found appears to be published on a Martha Stewart website. The content of the website screams “Pin Me on your Healthy Eating Board!” Everything is about detox, staying healthy, smoothies, and curbing cravings. I mean, Kale is legit:
I had most of the ingredients necessary for the recipe, so I just needed to pick up a head of Red Cabbage at Whole Foods this afternoon. Weighing in at 2.29lbs at the price of $1.49/lb, It was a pretty good price. Red Cabbage is extremely dense. Cutting one in half basically look like a cross-section of the brain. Red Cabbage and Kale make a really great combination. I added a little bit Turmeric and Rice Wine Vinegar to the recipe for the dressing. Also, Kale leaves are very rigid unless there’s a component to “cook” the leaves. Juice from 1 lemon did the trick to soften the leaves. I have plenty of leftovers of this salad, which was my plan so I could bring it to work for lunch, and the juice will likely break down the leaves a little more over night. It will probably be more slaw than salad like by the time noon tomorrow rolls around.
The salad was easy to make, delicious, and light-tasting, but very filling. Just so Red Cabbage doesn’t feel left out, here’s an infographic from pinterest singing the vegetable’s praises: