Kale Salad
This Kale Salad is our family favorite!! I have been making it for years and my kids get so excited every time I make it. My son gets third helpings each time. Every person I have ever made this Kale Salad for has loved it.
This recipe makes a large batch and we usually eat for dinner and lunch or for 2 dinners. It is a perfect side dish or you can load it with chicken or steak for a salad meal.
Why Make Kale Salad?
Kale is powerhouse of nutrients- Full of fiber, antioxidants, vitamins B6, K, C, A, lutein and phytonutrients.
Purple Cabbage is also an excellent source of fiber along with Vitamins C, K, B6, Folate and minerals Potassium, Calcium, Iron and Magnesium. Cabbage also has antioxidants. Antioxidants help to fight free radicals that damage our cells. This helps prevent diseases like heart disease and cancer.
Dairy Free- Kale Salad is super unique in that the dressing is creamy but is dairy free. Cashews are used instead of buttermilk or yogurt to make a dairy free, creamy dressing. The honey and lemon juice are the perfect sweet and tart compliment.
Gluten Free- Kale Salad is naturally gluten free too!
What You Need to Make Kale Salad
Just a few fresh ingredients combine with pantry staples to make this delicious salad.
- Fresh Kale Leaves
- Purple Cabbage
- Sprouted Pumpkin Seeds
- Dried Cranberries
- Raw Cashews
- Raw Honey
- Fresh Lemon Juice
- Dijon Mustard
- Pink Himalayan Salt
How To Make Kale Salad
- Read through the entire recipe to understand how it flows. Gather all your ingredients and supplies in one spot.
- Wash and cut up your kale leaves. Slice the cabbage very thin. Place all veggies in a very large salad, serving or mixing bowl. Add pumpkins and cranberries.
- Place all dressing ingredients (cashews-salt) in a high speed blender. Blend until smooth. Pour dressing over kale mixture and toss to combine. Serve immediately or store in the fridge until ready to serve.
- Store leftovers in a glass airtight container in the fridge for 1-2 days.
Did you make this recipe and love it? Please rate it below and leave a comment. Share the recipe with friends and family!
Want more salads in your life? Check out my Perfect Simple Salad With Honey Dijon Vinaigrette.
Kale Salad
Equipment
Ingredients
- 3 bunches Organic Kale de-stemmed and chopped into bite sized pieces
- 1/4 head Purple Cabbage thinly sliced
- 1 cup Sprouted Pumpkin Seeds
- 1/2 cup Dried Cranberries
Dressing
- 1/2 cup Raw Cashews
- 3/4 cup Water
- 1 Lemon juiced
- 2 Tbs Raw Honey
- 2 Tbs Dijon Mustard
- 1/8 tsp Pink Salt
Instructions
- Add kale, cabbage, pumpkin seeds and cranberries to a very large bowl.
- Add dressing ingredients to a high speed blender and blend until smooth. Pour over kale mixture and toss together. Serve immediately or store in the fridge until ready to eat.
- Store any leftovers in a sealed glass container in the fridge for 1-2 days.
