Red Cabbage and Kale Salad

Red Cabbage and Kale Salad

This salad abounds in nutrition, taste, and crunch. Serve it as a side dish or add some grilled chicken or salmon for a complete meal.


  • 1 medium bunch of kale
  • 1/2 red cabbage, sliced
  • 1 jar/can of the heart of palm, drained and rinsed
  • 1/2 cup of toasted sunflower or pumpkin seeds* (or both)
  • 3/4 cup of dried cranberries and golden raisins


  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of rice vinegar
  • 3 tablespoons of soy sauce or tamari
  • 2 tablespoons of honey or pure maple syrup
  • 1/2 teaspoon of kosher salt
  • freshly ground pepper


  1. Wash and dry the kale. Remove and discard tough stalks and center veins. Massage kale with your fingertips for about 5 minutes, until the leaves have wilted. Chop into bite-sized pieces.
  2. Combine kale with cabbage and hearts of palm in a large bowl. Cover and chill.
  3. Dressing: Combine dressing ingredients in a glass jar: seal tightly and shake well. Refrigerate.
  4. Toss salad with dressing shortly before serving. Top with sunflower and/or pumpkin seeds.
Red Cabbage and Kale Salad Recipe.

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Lesley Wolman

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