Kale and Cabbage Slaw with Mustardy Citrus Vinaigrette


Kale and Cabbage Slaw with Mustard Citrus Vinaigrette.jpg

Yes, another kale salad. But they’re just too good and easy!

Not to mention they last for days in the fridge — which means your Wednesday self will be giving your Sunday self a major high-five when it comes time for packing up a healthy lunch on the fly.

Brassicas (aka: cruciferous vegetables) are some of the most nutritious plants out there —loaded with vitamin C, vitamin E, vitamin K, folate, selenium, flavonoids, polyphenols, and so much more. I aim for at least one serving every day in order to take full advantage of their health benefits — such as lowering inflammation, fighting free-radical damage, and reducing hypertension.

Kale and Cabbage Slaw with Mustardy Citrus Vinaigrette

Serves 2-3

Ingredients:

1 large bunch lacinato kale, thinly sliced
1/2 medium red or Savoy cabbage, thinly sliced
1/2 cup walnuts, toasted and chopped
Mustardy Vinaigrette (recipe below)

Directions:

Toss kale and cabbage with 3-4 tablespoons of the Mustardy Vinaigrette. Let sit for 15-20 minutes — this allows the dressing to start breaking down and softening the kale and cabbage.

When ready to serve, top with toasted walnuts. 

Notes: This salad keeps well for several days in the fridge. Eat it as is or use it as the base for creating a full meal — adding chickpeas, hummus, avocado, hemp seeds, etc. 

If making ahead, store the walnuts in a separate container and toss them in right when you’re ready to eat. I also usually add an extra drizzle of any leftover dressing.


Mustardy Citrus Vinaigrette

1/3 cup extra virgin olive oil*
1/4 cup raw apple cider vinegar
1 Tbs. Dijon or whole grain mustard
1-2 tsp. pure maple syrup
Juice from 1/2 orange
Fine sea salt + black pepper, to taste

Combine ingredients together in a mason jar, close lid tightly, and shake until well combined and emulsified. Taste and adjust seasoning accordingly — more oil, mustard, salt, etc.

This dressing makes a lot. I love storing leftovers for use throughout the week on any salad. Or, I will whisk in a tablespoon or two of tahini and use it for topping nourish bowls for dinner. 

*Optional: swap half the olive oil for walnut oil to add a nutty, toasty note.

Kale and Cabbage Slaw with Mustardy Vinaigrette