Kale and Cabbage Salad with Honey Mustard Vinaigrette

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Kale and Cabbage Salad with Honey Mustard Vinaigrette

Healthy Elizabeth

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 6

Ingredients

  

For the salad

• 1 bunch dinosaur kale destemed and chopped, massage with a drizzle of olive oil
• 3 cups finely chopped cabbage roughly ½ head I use purple and green cabbage whe I have both
• 2 spring onions diced
• ½ cup roasted maple walnuts or candied walnuts Raw walnuts drizzled with maple syrup and a pinch of salt. Bake at 350 for 5-8 minutes.
• ½ cup dried cranberries

For the dressing

• ¼ cup avocado oil or olive oil
• 2 tbsp red wine vinegar
• 2 tbsp maple syrup
• 2 tsp dijon mustard
• 1 garlic clove grated
• Sea salt and pepper to taste

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Instructions

 

Make the salad

• Add the prepared kale to a large mixing bowl and massage for 1 minute with a drizzle of oil to help the kale soften.

  Add the cabbage, spring onions, walnuts, and dried cranberries to the bowl and toss the salad.

Make the dressing

• In a small bowl or jar, combine the dressing ingredients and whisk until well combined. Add more salt if necessary.
• Drizzle the dressing over the salad, toss, and let sit for 15 minutes in the fridge so the kale and cabbage absorb the dressing.

  Serve cold. Best eaten within 3 days.

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